Tender chicken paired with roasted cherry tomatoes and vibrant basil pesto, tossed with gluten-free pasta for a healthy, comforting meal.

1 lb chicken breast or thighs, cubed

12 oz gluten-free pasta

2 cups cherry tomatoes, halved

1/2 cup fresh basil pesto

3 cloves garlic, minced

2 tbsp olive oil

1/2 cup Parmesan cheese, grated

1/4 cup pine nuts, toasted

Salt and black pepper to taste

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1. Sear seasoned chicken in olive oil until golden.

2. Roast tomatoes at 400°F (200°C) for 25 minutes.

3. Boil pasta until al dente; reserve 1/2 cup water.

4. Combine pasta, pesto, chicken, and tomatoes.

5. Toss with reserved water to loosen sauce.

6. Garnish with Parmesan and pine nuts.

Substitute pine nuts with walnuts or sunflower seeds.

Store leftovers in an airtight container for up to 3 days.

Add sautéed spinach or asparagus for extra greens.