Heart-Healthy Pesto Skillet

1 pkg Fresh Thyme Chickpea Penne Pasta

Fresh Thyme garlic olive oil spray

4 porkchops

2 cups thinly sliced red and/or green bell pepper

2 cups fresh broccoli florets

1 cup grape tomatoes, halved

1/3 cup La Pasta refrigerated basil pesto

2 Tbsp. fresh lemon juice

Cracked black pepper

2 Tbsp. thinly sliced fresh basil

1. Cook pasta according to package directions.
2. Drain; set aside.
3. Spray a large skillet with garlic olive oil spray and heat over medium-high heat.
4. Cut pork chops into bite-sized strips. Add pork; cook and stir for 2 to 3 minutes or until lightly browned.
5. Add bell pepper and broccoli; cook for 2 minutes more or until vegetables are crisp-tender.
6. Reduce heat to low.
7. Add tomatoes, pesto, lemon juice, and cooked pasta.
8. Stir to combine.
9. Sprinkle with black pepper and fresh basil for serving.