Bursting with fresh flavor, this pasta dish uses chickpea pasta, packed with fiber and protein. Fresh veggies add a generous dose of vitamin C. total time 25 minutes • serves 4 INGREDIENTS 11/2 cups uncooked Fresh Thyme chickpea sedanini pasta Fresh Thyme garlic olive oil spray 12 oz. chicken breast stir-fry strips 2 cups thinly sliced red and/or green bell pepper 2 cups fresh broccoli florets 1 cup grape tomatoes, halved 1/3 cup Fresh Thyme refrigerated basil pesto 2 Tbsp. fresh lemon juice Freshly cracked black pepper 2 Tbsp. thinly sliced fresh basil INSTRUCTIONS 1. Cook pasta according to package directions. Drain; set aside. 2. Spray a large skillet with garlic olive oil spray and heat over medium-high heat. Add chicken; cook and stir for 2 to 3 minutes or until lightly browned. Add bell pepper and broccoli; cook for 2 minutes more or until vegetables are crisp-tender. 3. Reduce heat to low. Add tomatoes, pesto, lemon juice, and cooked pasta. Stir to combine. Sprinkle with black pepper and fresh basil for serving. Each serving contains: 398 calories, 15 g fat, 2 g saturated fat, 0 g trans fat, 64 mg cholesterol, 59 mg sodium, 36 g carbohydrates, 7 g fiber, 7 g sugar, 30 g protein. Daily values: 68% vitamin A, 163% vitamin C, 9% calcium, 17% iron. Heart-Healthy chicken pesto skillet 3 030-035 Pasta.indd 34 2/12/18 12:55 PM