Pesto Chicken Pasta

This recipe is perfect for meal prep!


1 tablespoon oil 

Salt, to taste

1 pound chicken breast (1 large chicken breast), cooked and diced 

1 lb of fresh green beans, cooked

10 ounces cherry tomatoes, halved 

⅔ cup pesto 

2 cups whole wheat penne, measured dry 

Parsley, for garnish 
1. Heat the oil in a large nonstick skillet. Toss in the cooked green beans, 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!
8. This recipe is 465 calories per container.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s