Name: Pesto Chicken Pasta with Blistered Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 1.5 oz brown rice penne pasta; 1 tsp extra virgin olive oil; 0.5 cup cherry tomatoes; 1 tbsp basil pesto; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

512 calories

Protein: 50g; 39% of calories
Carbs: 39g; 31% of calories
Fat: 17g; 30% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Bring a medium pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5 to 7 minutes.
Add the cherry tomatoes to the skillet with the chicken, cooking until the skins begin to blister and soften.
Stir in the fresh baby spinach and cook for 1 minute until just wilted.
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet.
Turn off the heat and stir in the basil pesto and lemon juice, tossing until everything is evenly coated and fragrant.

Nutrition

Ingredients

Instructions

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