Gather all ingredients and equipment. Preheat oven to 400°F (205°C).

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

While the tomatoes are roasting place the water in a large pot over high heat and bring to a boil.

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.

Add the broccoli to boiling water and cook for 2 to 4 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, transfer 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 to 11 minutes).

In the last minute of cooking, add the white beans.

Reserve 1 cup of the pasta water, then strain the pasta and set aside.

Add the remaining 3 teaspoons of olive oil to the pot and reduce the heat to medium high.

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 gently to combine.

Add the reserved pasta water as needed to make a creamy sauce.

Serve.