I’m going to be honest. I’m a lot more like my clients than they think, especially when it comes to wanting quick, budget friendly, fresh meals. I share in the struggle to find new healthy recipes to cook because of a busy life and not wanting to spend too much time in the kitchen. I want convenience just like everyone else, but also don’t want to rely on frozen meals or eggs and toast all the time. And while I’m always on the hunt for more, I have some pretty killer standbys that I defer to weekly, one of which is an awesome Chicken Pesto Pasta.
This guy is easy, filling, and so flavorful. I make my pesto from scratch but you can ALWAYS just use a store-bought jar to save you time. And with as many great options as there are, I say go for it.
I always mix in some sautéed, shredded veggies, but feel free to mix with whatever vegetable you have on hand. I fell in love with shredded zucchini and carrots and haven’t looked back, but no matter what you do, adding vegetables are a great way to fill up without OD’ing on pasta.
Chicken Pesto Pasta
- 1 pound of cooked pasta (my favorite is Trader Joe’s rice pasta)
- 1 pound of chicken breast/tenders, baked/grilled, and diced into 1/2 inch cubes- ish
- 1 bunch basil or about one cup packed store bought
- 1/2 cup Parm, divided
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 2 garlic cloves
- Veggies of choice- I shoot for about a cup per person
- For the pesto: Add basil, 1/4 cup Parm, salt, and garlic to a food processor, and with it running, add in the olive oil slowly.
- Pour over the noodles, add in the chicken and vegetables, mix and serve, sprinkled with some Parm
So, so good!