Low Carb Pesto Chicken Veggie Pasta Recipe 455

CHICKEN PESTO PASTA WITH VEGGIES

Chicken Pesto Pasta with Veggies image

Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it's super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.

Provided by (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)

Time 25m

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 medium red bell pepper
1 medium yellow bell pepper
1 thinly sliced yellow onion
1/2 pound asparagus, trimmed
3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)
4 teaspoons chopped sun-dried tomatoes (packed in oil), drained
3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided - see Note
6 tablespoons freshly grated Parmesan cheese, divided
1 pound linguine, tagliatelle or pappardelle

Steps:

Bring a large pot of salted water to a boil for the pasta.
In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

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

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

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