This is a lunch meal prep for my wife and I for this week. I’m proud that all of the vegetables (picture 3) came from my garden! Pickin’ to kitchen in under 5 minutes.
Yogurt, and Chicken breast were purchased for the recipe everything else was from my pantry or fridge, so cost at time of prep is only $9.89 or about $1.09 per serving.
This made 8 servings of roughly 450 calories per serving.
#**Pesto Chicken Cavatappi with Garden Veggies**
**Ingredients** * 1 box Cavatappi * 1 lb chicken breast * 1 zucchini * 1 yellow squash * 1 cup cherry tomatoes * 1/2 cup basil leaves * 1/2 cup shredded Parmesan * 1/4 cup plain yogurt * 4 tbsp olive oil * 4 tbsp pine nuts * 1 tbsp lemon juice * 1 tbsp minced garlic * salt and pepper
**Directions**
1. Boil Cavatappi for 10 minutes, reserve 1 cup pasta water then drain.
2. While water is boiling, toast pine nuts in large skillet about 30-60 seconds over high heat. Place toasted pine nuts, 2 tbsp oil, lemon juice, yogurt, Parmesan, garlic, basil in food processor or blender. Blend for 2 minutes, spoon down from sides and blend one additional minute.
3. Heat 2 tbsp oil over medium high heat, then cook cubed chicken until brown and fully cooked. Add squash and cook 1-2 minutes until tender. Reduce heat and add tomatoes and pesto mixture. Cook another 1-2 minutes.
4. Toss with cooked pasta until thoroughly coated. If necessary add a little bit of reserved pasta water as needed.
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This is a lunch meal prep for my wife and I for this week. I’m proud that all of the vegetables (picture 3) came from my garden! Pickin’ to kitchen in under 5 minutes.
Yogurt, and Chicken breast were purchased for the recipe everything else was from my pantry or fridge, so cost at time of prep is only $9.89 or about $1.09 per serving.
This made 8 servings of roughly 450 calories per serving.
#**Pesto Chicken Cavatappi with Garden Veggies**
**Ingredients**
* 1 box Cavatappi
* 1 lb chicken breast
* 1 zucchini
* 1 yellow squash
* 1 cup cherry tomatoes
* 1/2 cup basil leaves
* 1/2 cup shredded Parmesan
* 1/4 cup plain yogurt
* 4 tbsp olive oil
* 4 tbsp pine nuts
* 1 tbsp lemon juice
* 1 tbsp minced garlic
* salt and pepper
**Directions**
1. Boil Cavatappi for 10 minutes, reserve 1 cup pasta water then drain.
2. While water is boiling, toast pine nuts in large skillet about 30-60 seconds over high heat. Place toasted pine nuts, 2 tbsp oil, lemon juice, yogurt, Parmesan, garlic, basil in food processor or blender. Blend for 2 minutes, spoon down from sides and blend one additional minute.
3. Heat 2 tbsp oil over medium high heat, then cook cubed chicken until brown and fully cooked. Add squash and cook 1-2 minutes until tender. Reduce heat and add tomatoes and pesto mixture. Cook another 1-2 minutes.
4. Toss with cooked pasta until thoroughly coated. If necessary add a little bit of reserved pasta water as needed.
Enjoy!