NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Chickpea penne pasta

1 cup Cherry tomatoes

2 tbsp Tomato paste

1 tsp Extra virgin olive oil

2 cloves Garlic, minced

0.25 cup Fresh basil, chopped

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

2 tbsp Water

PREPARATION

• 1

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

• 2

  Toss cherry tomatoes with 0.5 tsp of olive oil, a pinch of salt, and pepper on the baking sheet; roast for 15 minutes until blistered and soft.

• 3

  Bring a pot of salted water to a boil and cook chickpea pasta according to package instructions, then drain.

• 4

  Season chicken breast with remaining salt and pepper, then sear in a skillet over medium heat for 6 minutes per side until fully cooked.

• 5

  Remove chicken from the pan, let it rest for 3 minutes, and then slice into thin strips.

• 6

  In the same skillet, add the remaining 0.5 tsp of olive oil and minced garlic, sautéing for 1 minute until fragrant.

• 7

  Stir in the tomato paste and red pepper flakes, cooking for 2 minutes until the paste turns a deep brick red.

• 8

  Whisk in the water to create a smooth sauce, then fold in the roasted tomatoes, sliced chicken, and cooked pasta.

• 9

  Toss well to coat every noodle in the rich sauce and garnish with fresh chopped basil before serving.