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98% would make again

Meal Prep Pesto Chicken Pasta

by Joey Firoben

Ingredients

for 4 servings

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

Nutrition Info

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    Calories 782
    Fat 31g
    Carbs 71g
    Fiber 5g
    Sugar 5g
    Protein 53g

Estimated values based on one serving size.

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!