High-protein pasta tossed with grilled chicken, pesto, cherry tomatoes, and parmesan.

• Lentil/chickpea pasta nearly doubles the protein per serving.
• Pesto delivers fats + flavor without sauce-bloat.
• Tomatoes burst and become the sauce.

1. 1

   Bring a large pot of water to a rolling boil and salt it generously; the water should taste like the sea.

2. 2

   Cook the high-protein pasta according to package directions until just al dente, then scoop out a quarter cup of starchy pasta water before draining.

3. 3

   While the pasta cooks, heat a drizzle of olive oil in a skillet over medium-high heat until shimmering.

4. 4

   Add the cubed chicken breast with a pinch of salt and cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through; cut the largest piece in half to check there is no pink.

5. 5

   Add the cherry tomatoes to the pan and cook for 2 minutes, pressing them gently so they burst and release their juice.

6. 6

   Add the drained pasta and pesto to the pan and toss to combine; splash in a little of the reserved pasta water and keep tossing until the sauce coats every strand.

7. 7

   Divide between two plates and shower with freshly grated parmesan and torn basil leaves.

• Toast pine nuts on top for extra crunch.
• A squeeze of lemon brightens the whole bowl.