NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

0.5 cup Cherry tomatoes

0.25 whole Avocado

0.5 cup Fresh basil

1 clove Garlic

1 tsp Lemon juice

1 tsp Extra virgin olive oil

1 tbsp Shredded parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the skillet to rest, then add the cherry tomatoes to the same hot pan, shaking occasionally until they are blistered and soft.

• 5

  In a small food processor, combine the avocado, fresh basil, garlic, lemon juice, and the remaining salt and pepper, pulsing until a smooth, vibrant green sauce forms.

• 6

  Slice the rested chicken into bite-sized strips.

• 7

  Drain the pasta and toss it in a large bowl with the avocado pesto, blistered tomatoes, and sliced chicken.

• 8

  Serve warm, topped with a sprinkle of shredded parmesan cheese for a gourmet finish.