Fresh Chicken And Veggie Pesto Pasta Recipes

CHICKEN PESTO PASTA WITH VEGGIES

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
• In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
• Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
• Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
• Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!

PESTO PASTA WITH VEGGIES & CHICKEN

Steps:

• Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 1/4 cup cooking water.
• Meanwhile, heat oil in large skillet over medium-high heat. Add chicken, cook 5 to 6 minutes or until golden brown and almost cooked through, stirring occasionally. Add peas; cook 1 minute.
• Add pesto, sun-dried tomatoes, pasta and reserved pasta cooking water to skillet; toss until well combined.
• Remove from heat; stir in cheese. Serve immediately garnished with pine nuts and basil leaves.

VEGGIE CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
• Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
• Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

LOW-CARB PESTO CHICKEN & VEGGIE PASTA RECIPE - (4.5/5)

Steps:

• Heat the oil in a large skillet over medium-high heat. Once simmering, add the chicken. Season with salt and pepper. Let cook for 7 minutes, then add in the corn and tomatoes. Cook for another 5-10 minutes, or until chicken is cooked through and no longer pink on the inside, the corn has turned bright yellow and the tomatoes have cooked down. Meanwhile, place all of the ingredients for the pesto into a food processor, and pulse until creamy. Season to taste with salt and pepper, and adjust seasoning, if needed. Toss the pesto and zucchini noodles in a large mixing bowl until combined. Once the chicken, corn and tomatoes are done, toss with the pesto noodles. Divide onto plates, and serve. Nutrition Information Serves: 4 | Serving Size: 1/4 recipe Per serving: Calories: 245; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 13g; Cholesterol: 16mg; Sodium: 175mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 3g; Protein: 10g Nutrition Bonus: Potassium: 284mg; Iron: 11%; Vitamin A: 38%; Vitamin C: 41%; Calcium: 2%

FRESH CHICKEN AND VEGGIE PESTO PASTA

Steps:

• add all the pesto ingredients to a food processor, except the olive oil. Pulse and blend well. Slowly drizzle in the oil. You can decide how much oil you want in your pesto. You can also add water or chicken broth if you want it a bit saucy.
• Cook pasta in boiling water. While the pasta cooks: Saute the chicken in the pan with 1 TBS of olive oil until browned and done, about 5-8 minutes depending on size of pieces. Remove chicken from the pan.
• Cut up all the veggies and add then to the pan. Saute until crisp tender, about 5 minutes.
• Drain pasta.
• In a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. Stil together until combined well. Add cut up tomato, stir to combine, plate and serve.