NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 cup cherry tomatoes

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Bring a medium pot of filtered water to a boil, add a pinch of salt, and cook the chickpea pasta until al dente, usually 7-9 minutes.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, approximately 5-6 minutes.

• 4

  Remove the chicken from the pan and set aside. In the same skillet, add the whole cherry tomatoes and minced garlic.

• 5

  Cook the tomatoes for 3-4 minutes, stirring occasionally, until the skins begin to blister and release their juices.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water. Add the pasta, chicken, and reserved water back into the skillet with the tomatoes.

• 7

  Turn off the heat and stir in the basil pesto until the pasta and chicken are thoroughly coated.

• 8

  Top with freshly torn basil leaves and serve immediately.