Instructions

Process 1¼ ounces stemmed and chopped curly kale; ½ cup basil; ½ cup baby spinach; 3 tablespoons roasted, unsalted sunflower seeds; 2 tablespoons water; 1 small garlic clove; and ¼ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add 2 tablespoons extra-virgin oil and process until incorporated. Transfer mixture to bowl, stir in ¼ cup grated Parmesan, and adjust consistency with extra oil as needed. Season with pepper to taste; set aside.
Bring 4 quarts water to boil in large pot. While water comes to boil, pat 1 pound chicken breasts, cut into 1-inch pieces, dry with paper towels and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until lightly browned on all sides and cooked through, about 5 minutes. Add 12 ounces halved cherry tomatoes and cook until softened slightly, about 2 minutes.
Add 12 ounces whole-wheat or protein farfalle and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add pesto and chicken-tomato mixture and toss to combine. Season with pepper to taste and adjust consistency with reserved cooking water as needed. Serve, passing extra Parmesan separately.