Meal Prep Pesto Chicken Pasta Recipe By Tasty

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ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY



One-Pot Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese

Provided by Melissa Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb boneless, skinless chicken tenders
1 tablespoon olive oil
3 cloves garlic
16 fl oz low-sodium chicken broth
4 oz sun-dried tomatoes, drained
8 oz whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 oz baby spinach
1 clove garlic
4 oz fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 oz olive oil
4 tablespoons fresh parmesan cheese

Steps:

  • For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
  • Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
  • Add the parmesan and pulse to incorporate. Set aside.
  • In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
  • Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
  • Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
  • Add spinach and stir until wilted.
  • Add cooked chicken and pesto.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY



Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto

Provided by Robin Broadfoot

Categories     Lunch

Time 22m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1 lb green beans
2 cups cherry tomato, halved
½ cup basil pesto

Steps:

  • In a large pan, heat olive oil and add chicken thighs.
  • Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
  • Slice into strips, and set aside.
  • Add green beans and cook until crisp tender.
  • Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
  • Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams

CHICKEN PESTO PASTA MEAL PREP



Chicken Pesto Pasta Meal Prep image

Fresh, quick and easy! Loaded with chicken, asparagus, tomatoes and whole wheat pasta. Use homemade or store-bought pesto!

Provided by Chungah Rhee

Categories     meal prep

Yield 4 servings

Number Of Ingredients 8

1 pound asparagus, trimmed
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 pound whole wheat penne pasta
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup cherry tomatoes
1/2 cup basil pesto, homemade or store-bought
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes; set aside. In a large bowl, combine asparagus, pasta, chicken, tomatoes and pesto. Place into meal prep containers, garnished with parsley, if desired.

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY



Meal Prep Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley

Provided by Joey Firoben

Categories     Lunch

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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!

Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams

PESTO PASTA WITH CHICKEN



Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
  • In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

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