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Sunday, August 25, 2019

Meal Prep! Chicken Pesto Pasta Salad

A light and healthy lunch that can be prepared, refrigerated, and eaten at room temperature when your ready.


  1. Cook your penne pasta noodles according to package instructions. Drain and set aside.
  2. Heat a pan on medium high heat and add some oil and butter. Season your chicken breasts with salt and pepper and sear on both sides for about 7 minutes or until your chicken is cooked all the way through.
  3. In a food processor add your chopped basil, minced garlic, parmesan cheese, olive oil, salt, and pepper. Pulse and blend until smooth.
  4. Toss your pesto with your noodles. Slice and dice your chicken then toss with your pasta. Mix in your peppers. Sprinkle some of your peanuts on top, add your mixed greens, then drizzle some red wine vinegar on top. Transfer to a container, refrigerate and your lunch is ready whenever you are. Enjoy! #recipesbyvance
Recipe by Vance Harris

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