Meal Prep Pesto Chicken Pasta Recipe By Tasty Food

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

Ingredients

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

Chicken Pesto Pasta image

Chicken Pesto Pasta, a creamy chicken and pasta recipe with bow-tie pasta and succulent chicken cooked in lightened-up yet creamy Basil Pesto Sauce. Only 15 minutes of prep makes this recipe perfect for quick dinner. Plus pasta is tasty, lite, and flavorful. I bet more flavorful than Pesto Pasta from your favorite Italian restaurant. Give it a try! My version of Chicken Pesto Pasta is special. Sauce is creamy yet lite with delicious flavor Pesto. Just three things make all the difference: I use Homemade Basil Pesto. (Don't worry if you can't. Also sharing few of my trusted store-bought Basil Pesto brands.)To lighten-up the pasta sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).I give sauce more depth of flavor with herbs and by cooking chicken in same pan before making sauce. Flavor of cooking chicken and seasonings makes sauce bold and delicious.The resulting Pesto Pasta is creamy, indulgent, and has knock-out pesto flavor. So delicious!I highly recommend trying this recipe. Needs only 15 minutes of prep. Once you have the Basil Pesto, rest of recipe comes together in minutes. Simply cook fresh bowtie pasta. While pasta cooks, cook chicken and sauce in one pan. Mix the two with some parmesan cheese. Wallah! Dinner is ready to devour!So, let's make some Chicken Pesto Pasta tonight!PESTO CHICKEN PASTABasil Pesto (also know as Green Pesto) and cream sauce is the heart of this Creamy Pesto Chicken Pasta. In-fact, the fragrance of fresh Pesto was my inspiration behind creating this chicken dinner. Making Pesto Pasta Sauce is easy and super quick. You need only 6 ingredients. Fresh Basil PestoGarlicParmesan CheeseHeavy Cream or Cream Half and Half.Lemon juiceChicken Stock - I skip chicken stock when making Chicken Pesto Pasta because I saute chicken with seasonings in the pan first, then make sauce in same pan. The flavorful bits of chicken stuck on pan give delicious depth of flavor to the sauce without chicken stock. If you are making only Pesto Sauce, I recommend using the Chicken Stock.Tip: You can even make pesto sauce ahead of time and refrigerate. When ready to eat, cook pasta, saute chicken, add sauce and pasta. That's it. Ready to serve.Besides Pesto Sauce, two quintessential ingredients of Chicken Pesto Pasta are: Veggies and Chicken.VEGGIES:We often eat chicken pesto pasta with tomatoes and broccoli. When I'm out of broccoli, I love adding zucchini, summer squash and green peas for substantial serving of veggies in the pasta. In my humble opinion, all of these veggies - tomatoes, zucchini, and broccoli benefit from the fragrant and creamy pesto sauce. I cook veggies al-dente. With sauce, these tastes crunchy and so good! Even picky eaters love'em. Trust me, I know because I have a picky eater at home who devoured whole bowl of pasta - zucchini tomato included. So, you can use any of these veggies in Pesto Pasta:Tomatoes Or Cherry Tomatoes.BroccoliMushroomsZucchiniSummer SquashGreen PeasBell PeppersArtichokesCHICKEN:Chicken for Pesto Pasta can be cooked various ways. I like to cook small diced chicken thighs in saute pan and then build sauce in same pan to add flavor in Pesto Sauce without Chicken Stock. You can also use Rotisserie Chicken to save some time. I only recommend to heat the chicken in sauce to make sauce more flavorful or use 1/4 cup of chicken stock. You can make Chicken Pesto Pasta with Grilled Chicken. For grilled chicken pesto pasta, season chicken with oil, lemon and seasonings (salt plus herbs/spice-blend of your choice). While chicken marinates, heat a grilling pan or an outdoor grill. Grill chicken on hot grill until grill marks appear. Let cook both sides until internal temperature of chicken registers 165 degrees Fahrenheit. While chicken grills, cook pasta and make pesto sauce as suggested in the recipe card. I recommend to add 1/4 cup chicken stock in the sauce for more flavor. Once chicken is ready. Let it rest for 5 minutes before slicing. Serve sliced grilled chicken with Pesto Pasta.Tip: You can also serve Pesto Pasta with lean protein such as shrimp, white-meat chicken or tofu. Cook any of these proteins in pan with salt and pepper before cooking sauce. You can also grill protein like I described above. PASTA:Honestly, options are endless. Whether you like penne, farfalle, spaghetti, or tagliatelle. All these pasta shapes work with cream basil pesto sauce. Sauce coats the pasta very nicely. When I make pasta, I follow a simple tip that I learned from Chef Giada of Food Network. Add pasta to sauce, don't mix, first add the grated parmesan (or cheese of choice) on the hot cooked pasta. This way, cheese sticks to the cooked pasta, then this combination holds sauce very nicely. You will never eat bland pasta. I bet.Tip: Try Zucchini Pasta (zucchini noodles) instead of wheat pasta for a low-carb Pesto Pasta dinner.If you don't have chicken/shrimp, this Pesto Pasta also works perfect vegetarian. (hint hint)Try something different for dinner tonight. I have made Chicken Pesto Pasta easy to prepare at home, as a complete meal - Pasta with fragrant Pesto Sauce, chicken, tomatoes and zucchini. Drop a message and share with me your favorite Chicken and Pasta Dinner?Stay safe and take precautions to beat the COVID-19 virus out of this world.

Provided by Savita

Categories Pasta Main Course

Time 25m

Number Of Ingredients 14

Ingredients

1 lbs Chicken, boneless thigh or breast, small diced
1/2 lbs Pasta, tubular pasta such as penne or farfalle
1 Zucchini, diced to half moons
1 Cup Cherry Tomatoes
1/4 Bunch Fresh Herbs, such as parsley or basil, optional, for serving.
1 tbsp Cooking Oil
1 tsp Garlic, 1-2 cloves, minced
1/2 tsp Salt and Black Pepper, half and half
1/2 Cup Basil Pesto, to make fresh, check recipe link in notes.
1/2 Cup Cream, half and half
1/2 tsp Chili Flakes
1 tbsp Lemon, juice
1/3 Cup Parmesan Cheese, grated
1/4 Cup Water, use Chicken Stock for more flavor

Steps:

Bring pot of water to rolling boil. Season with salt. Add pasta and cook boiling until pasta is al-dente (about 10-12 minutes) For best results, check pasta package for al-dente cooking time.
Heat oil in a large heavy bottom skillet to medium-high heat. Add garlic and chili flakes. Cook stirring often for 20-30 seconds or until garlic is fragrant. Don't let garlic burn. Add diced chicken. Sprinkle generous pinch of salt on chicken before stirring. Stir cook chicken for 2-3 minutes or until chicken is no longer pink and develops some color. Transfer chicken to a plate.
In, now empty, same pan on medium heat, add basil pesto. You don't need more oil since pesto has oil in it. Cook pesto for 30 seconds to 1 minute or until it is fragrant. Add cream half and half, water (or stock if using). Bring to boil then lower heat to medium. Mix in half of the parmesan cheese. Add chicken back into the sauce with cherry tomatoes and zucchini. Cook for 3-5 minutes or until Pesto Sauce thickens and chicken is fully cooked. Once sauce thickens, mix in lemon juice and salt. Taste and adjust salt and black pepper.
Add cooked and drained pasta to chicken with pesto. Sprinkle remaining parmesan cheese on the top of pasta. Now, coat the pasta in the sauce. Add 2-3 tbsp of the chopped fresh herb of your choice. Serve Chicken Pesto Pasta while still hot. Enjoy.

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

Ingredients

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

MEAL PREP: PASTA

Meal prep: pasta image

Make three lunchbox pasta meals in one go to save you time midweek. They're nutritious and healthy with variations using salmon, chicken and aubergine

Provided by Sara Buenfeld

Categories Lunch, Pasta

Time 50m

Yield Each box serves 1

Number Of Ingredients 17

Ingredients

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Steps:

Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Nutrition Facts : Calories 475 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.4 milligram of sodium

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

Ingredients

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.

ONE POT CREAMY PESTO CHICKEN PASTA

One Pot Creamy Pesto Chicken Pasta image

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!

Provided by Beth - Budget Bytes

Categories Dinner Main Course

Time 25m

Number Of Ingredients 13

Ingredients

1 lb. boneless, skinless chicken breast ($5.56)
2 Tbsp butter ($0.26)
2 cloves garlic ($0.16)
1/2 lb. penne pasta ($0.40)
1.5 cups chicken broth ($0.20)
1 cup milk ($0.32)
3 oz. cream cheese* ($0.29)
1/3 cup basil pesto ($0.73)
1/4 cup grated Parmesan ($0.44)
freshly cracked pepper ($0.03)
1 pinch crushed red pepper ($0.02)
3 cup fresh spinach ($0.90)
1/4 cup sliced sun dried tomatoes ($1.10)

Steps:

Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

Nutrition Facts : ServingSize 1 Serving, Calories 748.68 kcal, Carbohydrate 52.55 g, Protein 41.75 g, Fat 41.53 g, Fiber 4.1 g, Sodium 1099.28 mg

CHICKEN AND PESTO PASTA

Chicken and Pesto Pasta image

This 15 minute chicken and pesto pasta is perfect for a quick and easy weeknight dinner or lunch.

Provided by Tonje

Categories Dinner lunch Main Course

Number Of Ingredients 4

Ingredients

600 g chicken breast fillets
200 g pasta
6 tbsp pesto
2 garlic cloves

Steps:

Add the pasta to boiling water and cook according to the instructions on the package. Most types of pasta will cook through in 3-10 minutes.
Meanwhile, grate the garlic, and finely dice the chicken. Heat some cooking spray or vegetable oil in a frying pan, then add the chicken. Cook until the chicken has barely cooked through, then add the garlic and saute for another minute. Set the chicken aside.
When the pasta has finished boiling, drain off the excess water. Add the pesto, chicken and garlic, and stir to combine. Serve the chicken and pesto pasta immediately while it's still hot.

Nutrition Facts : Calories 272 kcal, Carbohydrate 5 g, Protein 34 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 647 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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Meal Prep Pesto Chicken Pasta Recipe By Tasty Food

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

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

CHICKEN PESTO PASTA

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