| 13 | 35 | 647 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 1 |
| 1 1/2 2 oz | Banza Chickpea Penne Pasta |
| 1/2 cup | Green peas, raw (for pesto; if frozen, defrost completely) |
| 7 leaf | Basil, fresh (for pesto) |
| 2 tbsp | Nutritional yeast (for pesto) |
| 1/4 tsp | Salt (for pesto) |
| 1/4 tsp | Black pepper (for pesto) |
| 1/4 whole lemon(s) | Lemon juice (for pesto) |
| 1 1/2 tbsp | Vegetable stock/broth, low sodium (for pesto; or water/chicken broth) |
| 1 clove(s) | Garlic (for pesto) |
| 114 gm | Chicken breast, boneless, skinless |
| 1 tsp | Sesame seeds |
| 1 cup | Cremini (Italian) mushroom |
| 1 tsp | Extra virgin olive oil |
1. Blend pesto ingredients until smooth and blended.
2. Cook pasta based on package instructions.
3. Sautee chicken with olive oil and add mushrooms once the chicken is cooked.
4. Combine the pesto with the pasta and chicken/mushrooms and top with sesame seeds and nutritional yeast.
| Meat | 1.3 |
| Meat Alternative | 0.8 |
| Vegetables | 2.8 |
