Pesto Chicken Pasta Meal Prep

Ingredients

• 1500 g chicken breast(500g)
• 21 salt(5g)
• 31 black pepper(2g)
• 41 teaspoon garlic powder(3g)
• 5300 g penne pasta(300g)
• 6120 g green pesto(120g)
• 730 g grated parmesan(30g)
• 830 ml pasta water (reserved)(30g)
• 9200 g cherry tomatoes(200g)
• 101 tablespoon olive oil(14g)

Instructions

1. 1Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve a small amount of pasta water before draining.
2. 2Season chicken with salt, pepper and garlic powder. Heat olive oil in a pan over medium heat and cook for 6–8 minutes until golden and cooked through. Slice into strips.
3. 3In the same pan, combine pesto, parmesan and a splash of pasta water. Stir gently until the sauce loosens and becomes creamy.
4. 4Add cherry tomatoes to the pan and cook for 2–3 minutes until softened and slightly blistered.
5. 5Toss pasta in the pesto sauce, then divide evenly into 4 containers. Add sliced chicken and tomatoes on top.
6. 6Fridge: up to 4 days. Reheat in microwave for 1–2 minutes, adding a splash of water if needed.