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"I was not made to be subtle..."

Healthy Chicken Pesto Pasta!

Healthy Chicken Pesto Pasta!

Hi babes!

So Summer is right around the corner and if you're anything like me, you've spent your Winter eating and Netflix & Chill-ing. Now we're like 3 months away from Summer with our Winter bodies on fleek. Hey, it happens to the best of us! I'm beginning to get my shit together and the first step for me is being prepared. One thing that saves me not only the calories but money too, is meal prepping lunches for the work week. I saw a version of this pasta dish on BuzzFeeds Tasty page and thought I could doctor it up a little bit to be just as delicious but better for me. So here's my healthy and delicious chicken pesto pasta recipe!

What you'll need:

  • 2 chicken breasts
  • 1 pound of whole wheat Penne
  • Classico Pesto
  • 1-2 zucchinis
  • handful of greenbeans
  • 1-2 gloves of garlic
  • grape tomatoes
  • seasonings (garlic salt, pepper, paprika, parsley)

◊First step, get a pot of water going. You should be able to get a few of the other steps done while the water is boiling. Once it's ready, salt your water then add the box of penne. Follow instructions on the box.

◊ Next, cook your chicken. I cut it up into bite size pieces and season it with a little garlic salt, parsley flakes, and some paprika. Sauté the chicken in a frying pan with a little olive oil. Adding the paprika to it will really give it a nice color when it starts to cook (unseasoned chicken with no color grosses me out). Once the chicken is all cooked, take it out of the pan and put it to the side.

◊ Cut up your zucchini, green beans, grape tomatoes, and garlic. Add the zucchini and green beans to the same pan you used for the chicken and sauté for about 4-5 minutes. Then add the tomatoes and garlic and cook for another 2-3 minutes. (Adjust the cooking time to however you like your veggies. I like mine with some bite still left to them) Season your veggies now with a little garlic (or regular) salt, and pepper.

◊ Add your chicken back into the pan with the veggies. By this time your pasta should be all done cooking. Strain it and dump it into the pan with the others. Classico is my favorite brand of pesto but you can use whichever kind you like, homemade would be amazing but ain't nobody got time for that. I add about half of a small jar of pesto to the pasta, chicken and veggies.

◊ Toss everything together and you're all done! Time you eat!

This meal is sooooo delicious and super easy to make. I usually split this up into 5 containers to take for lunch and it gives you about a cup and a half or so for each day. This dish would also be great as a cold pasta salad for cook outs once the summer rolls around.

And one more thing... as always, be creative! Have some left over broccoli in the fridge? Throw it in there! Don't like zucchini? Substitute it with something else. Cooking should be fun, don't feel like you always need to copy a recipe completely. Do you honey! It will be delish! Until next time, enjoy!

Noted, Nina

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