ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY
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
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
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
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
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
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
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
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
MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY
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
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 GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams
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