Chicken Pesto Pasta Meal Prep
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
- ½ cup cherry tomatoes
- ½ cup basil pesto, homemade or store-bought
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
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.
- 3
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 4
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.
- 5
In a large bowl, combine asparagus, pasta, chicken, tomatoes and pesto.
- 6
Place into meal prep containers, garnished with parsley, if desired.
