🍝 Genoa Pasta Prep with Pesto and Chicken

Name: Genoa Pasta Prep with Pesto and Chicken
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g Penne pasta; 400 g Chicken breast fillet; 100 g Basil pesto (pure); 250 g Cherry tomatoes; 40 g Parmesan (grated); 2 Zehen Garlic; 15 ml Olive oil

550 kcal · 40 min · 4 servings

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Ingredients

300 g Penne pasta
400 g Chicken breast fillet
100 g Basil pesto (pure)
250 g Cherry tomatoes
40 g Parmesan (grated)
2 Zehen Garlic
15 ml Olive oil

Instructions

1. Cook the penne in salted water al dente according to package instructions. Rinse briefly and mix with 1 tbsp olive oil to prevent sticking.
2. Cut the chicken breast into small cubes. Season with salt and pepper. Fry in a pan with 1 tbsp olive oil and chopped garlic for 8 minutes of cooking time.
3. Halve the tomatoes. Remove the chicken pan from the heat and stir the pesto into the warm tomatoes and chicken until a sauce forms.
4. Mix the pasta with the pesto-chicken mixture. Divide the amount into 4 meal prep containers. Sprinkle each portion with grated Parmesan before serving.

Nutrition per serving

kcal: 550
Protein: 42 g · Fett/Fat: 25 g · Carbs: 50 g