Nutrition Facts

Serving Size 389 g

(Approx. 4 Servings)

Amount Per Serving

Calories	570	Calories From Fat	240

% Daily Value*

Total Fat 27 g	42%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 100 mg	33%

Sodium 1140 mg	48%

Total Carbohydrate 52 g	17%

Dietary Fiber 17 g	68%

Sugars 9 g

Protein	52 g

Vitamin A 25%	•	Iron 35%

Vitamin C 35%	•	Calcium 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chickpea Rotini with Chicken, Pesto and Roasted Tomatoes

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 Pt H‑E‑B Angel Sweet Tomatoes, sliced in half

2 Tbsp H‑E‑B Organics Extra Virgin Olive Oil, divided use

1 Tsp H‑E‑B Fine Crystals Mediterranean Sea Salt, divided use

1/2 Tsp H-E-B Coarse Ground Black Pepper, divided use

1 Lb H‑E‑B Natural Ground Chicken Breast 97%

8 4/5 Oz Barilla Chickpea Rotini

2 4/5 Oz Barilla Pesto Sauce Classic Genovese

1/2 cup(s) H‑E‑B Grated Parmesan & Romano Cheese Blend

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Instructions

Preheat oven to 425° F. Season tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place on a baking sheet and bake until blistered and thoroughly cooked, about 15 minutes

Place ground chicken, remaining olive oil, salt, and pepper in a skillet over medium high heat and cook until browned.

Meanwhile, bring a large pot of water to a boil. Add pasta, stir well and cook according to package directions. Reserve ½ cup pasta cooking water and drain pasta.

In a large bowl, combine roasted tomatoes, sautéed chicken, pesto, reserved pasta water, and pasta. Toss well.

Finish with cheese before serving.