This was one of the first "grown-up" meals I made that actually felt fancy... but was secretly SO easy. It became one of my comfort food staples when I needed something quick but felt like treating myself. The pesto gives it a fresh, herby twist, and my kids love it too (especially with a little parmesan on top). 

Ingredients:

• 8 oz pasta (penne or rotini work great)

• 1 lb boneless skinless chicken breasts, diced

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 cup basil pesto (store-bought or homemade)

• 1/2 cup cherry tomatoes, halved (optional)

• 1/4 cup grated parmesan cheese

• Salt and pepper, to taste

• Optional: baby spinach, pine nuts, red pepper flakes for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook until browned and fully cooked, about 6-8 minutes.

3. Add garlic and cook for 1 minute until fragrant.

4. Reduce heat to low and stir in pesto. Add cooked pasta and cherry tomatoes (if using). Toss everything until coated and warmed through.

5. Sprinkle with parmesan cheese and optional garnishes. Serve immediately.

Nutrition (per serving, serves 4):

• Calories: 420

• Protein: 30g

• Carbs: 28g

• Fat: 22g

• Fiber: 3g