NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

0.5 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the chickpea pasta until al dente, approximately 7 to 9 minutes.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 4

  Transfer the chicken to a cutting board to rest for 5 minutes, then slice into thin strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing for 3 to 4 minutes until the tomatoes blister and soften.

• 6

  Drain the pasta and add it to the skillet along with the sliced chicken and basil pesto.

• 7

  Toss all ingredients over low heat until the pasta is thoroughly coated and the dish is heated through.

• 8

  Serve immediately topped with fresh basil and a sprinkle of parmesan cheese.