NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 cup Cherry tomatoes

1 tsp Olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss cherry tomatoes with 0.5 teaspoons of olive oil, a pinch of sea salt, and a pinch of black pepper on the baking sheet.

• 3

  Roast the tomatoes for 15 minutes or until they are blistered and starting to release their juices.

• 4

  Season the chicken breast with the remaining sea salt and black pepper, then grill or pan-sear over medium heat for 6-7 minutes per side until cooked through.

• 5

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 6

  Boil the chickpea penne pasta in salted water according to package directions, then drain and reserve 2 tablespoons of the cooking water.

• 7

  In the same pot used for the pasta, heat the remaining 0.5 teaspoons of olive oil and minced garlic over low heat for 1 minute until fragrant.

• 8

  Add the cooked pasta, roasted tomatoes, sliced chicken, lemon juice, fresh basil, and fresh parsley to the pot.

• 9

  Toss everything together gently, adding the reserved pasta water if needed to create a light sauce, and serve immediately.