NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 slice center-cut bacon

1 oz dry whole wheat penne pasta

0.5 cup sliced carrots

0.5 cup red bell pepper

1.5 tbsp red capsicum pesto

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Toss the sliced carrots and chopped red bell pepper with the olive oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, bring a medium pot of salted water to a boil and cook the penne pasta until al dente, about 9-11 minutes.

• 5

  In a non-stick skillet over medium heat, cook the bacon slice until crispy, then remove and set aside on a paper towel to drain before chopping.

• 6

  Season the chicken breast with garlic powder and sear in the same skillet using the remaining bacon fat for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

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

• 8

  Drain the pasta, reserving 1 tablespoon of the cooking water to help emulsify the sauce.

• 9

  In a large mixing bowl, combine the cooked pasta, roasted vegetables, sliced chicken, chopped bacon, red pesto, and the reserved pasta water.

• 10

  Toss everything thoroughly until the pasta and protein are evenly coated in the pesto and serve immediately.