• 2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
• 1/2 cup grated Parmesan
• 1/2 cup pine nuts
• 2 medium garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. salt

• 6 boneless, skinless chicken breasts (about 2 1/4 pounds)
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. olive oil

• 8 ounces whole wheat pasta , such as penne or fusilli

For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.

Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.

Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Per serving: 567 calories, 41g of carbohydrates, 52g of protein, 22.5g of total fat, 3.5g of saturated fat, 465mg of sodium, 6g of fiber