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Meal Prep Pesto Chicken Pasta

by Joey Firoben

Ingredients

for 4 servings

  • 1 tablespoon oil
  • salt, to taste
  • 1 lb (453 g) large chicken breast, cooked and diced
  • 2 cups (250 g) asparagus, cut into 1 1/2-in/38-mm pieces
  • 10 oz (285 g) cherry tomatoes, halved
  • ⅔ cup (150 g) pesto
  • 2 cups (200 g) whole wheat penne, measured dry
  • parsley, for garnish

Preparation

  1. Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
  2. Pour on the pesto, pasta, and chicken and stir to combine.
  3. Toss in the cherry tomatoes and give everything a stir to combine and warm through.
  4. Distribute pasta mixture evenly between 4 tupperware containers.
  5. Top with parsley for garnish.
  6. Can be refrigerated up to 4 days.
  7. Enjoy!
 
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