It’s been a TOUGH few weeks. Between shifts at the hospital, homeschooling (teachers y’all need a billion dollar raise) and trying to keep everyone on some sort of a schedule, it’s been a little trying. But one thing that has helped is cooking large batches of food. You know, meals like this Chicken Pesto Pasta that can be packed up for work, lunches, and just available for the multiple times a day my kids think they need to be eating.Jump to Recipe
I can’t say that this Chicken Pesto Pasta is necessarily super healthy, but it is quick, easy and satisfying. And sometimes, like during a pandemic, those are the important things. Yes, I’ve been dabbling in sourdough bread baking. Yes, I’ve been making waffles so often that my kids are never going to want see another waffle again when this is all over. Yes, we’ve been cooking every evening. (follow us on Instagram if you’re interested in seeing any of those things!) But some days are harder than others and those days call for this meal.
As an aside, several years ago Holly introduced me to these little containers from Costco. Although I usually use glass to store food, these containers are perfect for taking to work, giving away food (I don’t care if I get them back), and even portioning out for my kids on the go (Did I mention I won’t freak out if they don’t come home? Relax- I meant the containers, NOT the kids)
As you all know I’m an Emergency Physician and I’ve been hard at work taking care of anyone that needs me. For that reason, I’m going to make this post short and sweet. But you might catch me eating this next time you see me!
Pesto Chicken Pasta
This pesto chicken pasta is the perfect meal for the busy work week! Make it ahead and pre-portion it into meal prep containers and it is also perfect for work lunches! Keep in mind, these ingredient amounts are suggestions! Want more chicken? Add more chicken. Don't eat pork? Leave it out. So, so versatile!
- 16 ounces pasta (I prefer farfalle (bow ties) but penne also works well!)
- 10 ounces frozen peas
- 2 cups rotisserie chicken breast (2 chicken breasts cooked and shredded works great too!)
- 4 slices bacon (cooked and crumbled)
- ½ cup pine nuts
- 14 ounces pesto (This is 2 of the smaller Buitoni containers-if you are using Kirkland brand from Costco, or you are using homemade pesto, use between ¾ cup and 1 cup)
Cook the pasta according to directions on package. Throw peas in with the boiling pasta when the pasta has 2 minutes left to go. Drain using a colander.
Place warm pasta and peas in a bowl. Add pesto and combine to coat the pasta with the pesto.
Add chicken, bacon, and pine nuts. Stir to combine.
Serve while warm, or portion into containers for meal prep.
This will last up to 3 days in the refrigerator.
This is a very versatile recipe. Feel free to add or subtract as you would like. If you like your pasta “saucy”, you may need a little more pesto. If you like your pasta dry, you may need to subtract some pesto. Like artichokes? Add some in. So many great options!
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Find the tools:
All Clad Pot (for cooking pasta!)
Mixing Bowl Set (for mixing your pasta!)
Meal Prep Boxes (for prepping your pasta!)
Last but not least, a huge THANK YOU to all of those who are staying at home and helping those of us in the hospitals to stay safe. You are the true front line.