The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Chicken Pasta with Veggies and Basil Sauce
Per Serving:
125 g shredded chicken (cooked with water, salt, pepper, and olive oil)
100 c veggies (cabbage, zucchini, broccolini, leeks, kale)
4 oz fresh egg pasta
1 T parmesan cheese
3/4 c basil sauce (basil, lemon juice, olive oil, Italian seasoning, parsley nutritional yeast, salt, and pepper)
Equipment needed: pot of boiling (salted) water for the pasta and 1 pan large enough for all the ingredients
Start boiling your water and heat up your pan on high heat for the veggies and chicken. Once hot, add the veggies.
After you add the chicken, check the pasta water, if it is at a full boil, add the pasta. Cooking the pasta only takes a 1-3 of minutes. It cooks very quickly. It will start to float as it finishes cooking.
Cook until the veggies are tender and then add the chicken. Lower the temperature to a low simmer.
Mix together all of the ingredients and then plate it up and finish with the parmesan cheese. From start to finish this dinner takes less than 15 minutes. Enjoy!
Once your pasta has fully cooked, it will be a little firm but tender (al dente), transfer it to the pan that has the veggies and chicken by using tongs, or strain using a colander and transfer. Add the sauce.
