Chicken Pesto Chickpea Pasta
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipeshighProteinpestochickpeaPastagymquick
Nutrition (per serving)
520Calories
62 gProtein
46 gCarbs
14 gFat
4 gSugar
720 mgSalt
Ingredients
- 200g cubed Chicken breast (skinless)
- 100g dry Chickpea pasta
- 2 tbsp Store-bought pesto (or homemade)
- 1 cup halved Cherry tomatoes
- 1 tsp Olive oil
- to taste Salt + pepper
Method
- Bring a pot of salted water to boil. Cook chickpea pasta according to package (usually 7–9 minutes) until al dente. Drain and set aside.
- Heat olive oil in a non-stick pan over medium heat. Add chicken cubes, season with salt and pepper, and cook 5–7 minutes until fully cooked and golden.
- Add halved cherry tomatoes to the pan and sauté 2 minutes until slightly softened.
- Reduce heat to low. Stir in pesto until everything is coated and warmed through (do not boil).
- Add cooked pasta to the pan and toss gently to combine. Serve immediately.
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