Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 cups broccoli florets, bite-sized
  • 1 cup red bell pepper, diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 12 oz chickpea or whole-wheat penne
  • 3/4 cup basil pesto
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed chicken thighs, broccoli, and peppers on a sheet pan with olive oil, garlic powder, salt, and pepper.
  3. Roast for 15-20 minutes until chicken is cooked through and vegetables have charred, mahogany-colored edges.
  4. Bring a large pot of salted water to a boil.
  5. Add pasta and cook for 2 minutes LESS than the package directions for 'al dente' so the center remains slightly chalky.
  6. Before draining, scoop out 1 cup of starchy pasta water, then drain the rest of the pasta.
  7. Return the under-cooked pasta to the pot over low heat.
  8. Stir in the pesto, lemon juice, and 1/2 cup of the reserved pasta water.
  9. Toss in the roasted chicken and vegetables.
  10. Fold in the Parmesan cheese, stirring constantly until the sauce is velvety and clings to the noodles.