Pea Pesto Pasta w/ Chicken and Sun-dried Tomatoes

Creating macro-friendly, kid-friendly meals with ingredients from your freezer and pantry. BOOM!

Hello.

(That's me waving to you through the screen)

Like so many of you, my family and I are trying to navigate this new normal. It looks like most areas of the country are beginning to self-quarantine inside their homes for the next 30 days.

Challenging to say the least, right?!

It's safe to assume we're going to have to get real creative with our meal prep so I've got just the thing for you. This delicious, veggie-infused dish take less than 30 minutes to prepare and requires only a few ingredients from your freezer and pantry.

Freezer + Pantry Ingredients

Pasta: Pasta is the main feature of this dish so don't settle for just any pasta. Use your favorite! I prefer Banza pasta made from chickpeas. You can find them at your local supermarket (Target/Walmart/Kroger) or off my Amazon link.

Frozen Peas: Probably not your common "super food" but green peas are incredible for you in a number of ways! High in protein (for a legume), rich in Vitamin A + K, and packed with fiber.

Fun fact: Green peas are technically not a vegetable. They are part of the legume family which consists of plants that produce pods with seeds inside. Other popular legumes are chickpeas, lentils, beans and peanuts.

Frozen (or fresh) Chicken Breast: Lean chicken breast helps add and extra boost of protein to this dish! Use whatever you have in the freezer.

Sun-dried Tomatoes: These intensely flavored, sun-kissed beauties are a concentrated source of nutrients. They provide vitamins C and K, as well as iron. They also have more potassium per portion than bananas.

Other minor ingredients...

• Minced Garlic

• EVOO

• Lemon Juice

• Parmesan Cheese

• Nuts (Walnuts/Pecans/Pine)

Pea Pesto Pasta w/ Chicken & Sun-dried tomatoes

Serves 5

Ingredients:

• 10oz raw chicken breast

• 6.5 oz pasta (Banza pasta is my fave)

• 1/4 c Sun-dried tomatoes chopped fine

Pesto Sauce:

• 1c Frozen Peas (130g)

• 1 TBS EVOO/ Avocado oil

• 2 TBS Water

• 2 TBS Parmesan Cheese

• 1 tsp minced garlic

• 2 TBS Walnuts/Pecans/Pine nuts (15g)

• 1 tsp Lemon juice

• Pinch of salt

Directions:

1. In a small blender, mix pesto sauce ingredients. Add 1 TBS water at a time if too thick to get desired consistency. Set aside.

2. Heat large skillet on med-high heat. Spray skillet with cooking spray and add thawed chicken breast. Cook for 4-5min on each side until cooked through and no longer pink. Remove from pan.

3. Meanwhile, cook pasta according to package directions.

4. In large bowl, combine cooked pasta and pea pesto. Gently mix until evenly coated. Then add cooked chicken and diced sun-dried tomatoes. Mix again.

5. Serve with steamed broccoli or a salad on the side. Enjoy!

Macros for 160g serving: 285 cals| 24p | 10f | 30c

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If you make this recipe, be sure to comment below and let me know how it was! Also tag @wellfedfitcoach on Instagram and use the hashtag #wellfedfitcoach so I can see it and feature you!

xx,

your @wellfedfitcoach