High Protein Chicken Pesto Pasta (GF)

High Protein Chicken Pesto Pasta

8oz gluten-free chickpea pasta
2 cups broccoli florets,
Drizzle of olive oil
¼ cup pesto (storebought or homemade*)
2 cups diced cooked chicken (rotisserie, or cook your own)
1 cup diced tomato
Pickled red onions (optional)
Salt and pepper to taste
Lemon (optional–but definitely consider if you don’t use the pickled red onion)

In a medium saucepan, cook the pasta and broccoli at the same time. Drain. Drizzle with olive oil.

In a bowl combine the pasta, broccoli, pesto, chicken, tomato, and pickled red onions (if using).

Salt and pepper to taste.

If not using the pickled red onions, consider a quick squeeze of lemon on top of each bowl. The pasta benefits from a touch of acid.

Serves 4.

**I think this tastes best warm, but if you want to eat it cold, drizzle with a bit extra olive oil and lemon to keep the pasta from getting too dry.