The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pesto Pasta with Chicken and Veggies
Per Serving:
5 oz chicken (tossed with salt, pepper and oil)
125 g veggies (asparagus, broccoli, cabbage, zucchini, kale)
1 c fully cooked pasta
1/2 c pesto sauce (almond meal, basil, garlic, parmesan cheese, lemon juice, salt, pepper, oil)
1 T parmesan cheese
Equipment needed: Large pan that will fit all ingredients
Begin by heating up a pan that is large enough to fit all the ingredients. Once hot, add the chicken. If you have a pan that tends to stick you can add a little water, but it is not absolutely necessary after the veggies get added the moisture from the veggies will release any pieces that may stick. You want to cook the chicken until it is almost fully cooked. If you still see a little pink, that's okay you will be cooking it longer with the veggies.
When the veggies are tender, add the pasta and sauce. You will want to add 1/4 c of water (per serving) once everything is in the pot. This will loosen the sauce and will help coat all of the ingredients. Toss everything around and cook until the sauce has a nice consistency.
Once the chicken has almost cooked through, add the veggies. Cook until they become tender, this will be roughly 5 minutes.
Once everything has been tossed together you can plate it and top with the parmesan cheese. From start to finish this meal takes less than 15 minutes. Enjoy!
