NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

0.75 cup Cooked whole wheat penne pasta

1.5 tbsp Basil pesto

0.5 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  While the pasta cooks, pat the chicken breast dry and season both sides evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat, then sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin, bite-sized strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing for 3-4 minutes until the tomato skins begin to blister and release their juices.

• 6

  Lower the heat to medium-low and add the cooked pasta, sliced chicken, basil pesto, lemon juice, and reserved pasta water to the skillet.

• 7

  Toss all ingredients together gently until the pasta is evenly coated in the green sauce and everything is heated through.