Meal Prep Pesto Chicken Pasta
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
- 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.
- Pour on the pesto, pasta, and chicken and stir to combine.
- Toss in the cherry tomatoes and give everything a stir to combine and warm through.
- Distribute pasta mixture evenly between 4 tupperware containers.
- Top with parsley for garnish.
- Can be refrigerated up to 4 days.
- Enjoy! Courtesy: Tasty
