Ingredients

The following ingredients have 4 Servings
  • 10 oz. grape tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup pistachios
  • 2 cups packed kale (about 2 – 3 leaves, de-stemmed)
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 6 tablespoons extra virgin olive oil
  • 1 lb. chicken breast
  • salt + pepper
  • 2 tablespoons olive oil (or favorite cooking oil)
  • 8 oz. chickpea pasta
  • 1/2 cup mozzarella balls, halved
  • 2 tablespoons pistachios, chopped

Instruction

  • Toss the grape tomatoes with the olive oil and balsamic vinegar.
  • Spread them out on a lined baking sheet and broil for 4 – 5 minutes, until charred and they burst.
  • Place the pistachios, kale, garlic, sea salt, and extra virgin olive oil in the food processor.
  • Blend until completely combined, taking a break to scrape down the sides and blend again to get it completely chopped and combined.
  • Liberally sprinkle the chicken breast with salt and pepper.
  • Place the chicken in a skillet with olive oil over medium-high heat and cook 4 – 5 minutes per side, or until cooked through. Cover the skillet to keep the heat in and help the chicken cook.
  • Cook the chickpea pasta according to package instructions.
  • Drain the pasta and toss with the kale pesto in a large bowl.
  • Top with the charred tomatoes, mozzarella, sliced chicken, and chopped pistachios.