Categories: Meals

Ingredients

• Kosher salt
• 6 oz orecchiette
• 1/2 lb green beans, trimmed and cut into pieces
• 1/3 cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp grated lemon zest
• 3 cups baby arugula
• 1/2 cup parsley
• 2 tbsp almonds, toasted
• 1 tbsp fresh lemon juice
• 4 chicken breasts
• 2 medium tomatoes, halved
• 2 tbsp whole-wheat breadcrumbs

Directions

1. Bring a pot of salted water to a boil. Add the pasta and cook as directed; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half the cheese, 1 tbsp olive oil, the lemon zest and salt.

2. Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tbsp water, the remaining cheese and 1 tbsp olive oil, and salt to taste in a food processor. Transfer to a bowl.

3. Place the chicken breasts between 2 pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4-5 minutes per side.

4. Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

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