Low Carb Pesto Chicken Veggie Pasta Recipe 455

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%

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!

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!