Ingredients
4
4 servings
- •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
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 672
- Carbohydrate: 36g
- Fat: 39g
- Fiber: 3g
- Protein: 48g
- Sugar: 3g
Related Recipes
One-Pan Garlic Chicken Pesto Pasta
Pesto Pasta with Chicken
Weekday Meal-Prep Pesto Chicken & Veggies
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
One-Pan Pesto Chicken & Veggies
Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Chicken Pesto And Zucchini “Pasta”
Pesto Chicken Bake
Creamy Pesto Chicken
Pesto Pasta
Red Pesto Pasta
