Wash the tomatoes and pat dry. Toss the tomatoes in 1 tsp. of olive oil and spread evenly on a baking sheet lined with parchment paper. Bake for about 15 minutes, until blistered and soft.

Prepare an ice bath by adding about 2 cups of ice to a medium bowl. Add just enough water to cover the ice and place a strainer over the icy water. Set the ice bath next to your stove.

In a large pot, bring 3 quarts of water to a boil. Add the broccoli to boiling water and cook for 1-2 minutes or until it turns bright green, but is not too soft. It's better to remove it sooner than later. With a slotted spoon, tranfer the broccoli from the boiling water into the ice bath to halt the cooking process. When the broccoli has cooled, remove it from the water and allow to drain.

In the same boiling water, add the whole wheat pasta and cook until al dente (9-11 minutes). In the last minute of cooking, add the white beans. Reserve 1 cup of water, then strain and set aside.

Prepare the pesto (see separate recipe).

In a large sauté pan, heat 1 Tbsp oil over medium high heat. Add the chicken and brown each side. Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove from pan. Set aside.

Add the white wine to deglaze the pan, scraping the bottom with a wooden spoon.

When the wine has reduced by half, add the pasta, white beans, pesto, tomatoes, broccoli, red pepper flakes, salt, and pepper. Toss to combine. Add the reserved pasta water as needed to make a creamy sauce.