Shredded Chicken and Sun-Dried Pesto Pasta
This is a great recipe to keep tucked away for those nights when you need something to come together fast with minimal effort. You can keep shredded chicken and chopped veggies in the freezer or pick up a rotisserie chicken and pre-cut veggies at the grocery store after work. Either way, you can have a meal on the table in less than 20 minutes AND re purpose the leftovers for lunch the next day.
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 4 cups roasting veggies broccoli, onions, carrots, brussels sprouts, or peppers work well, cut into small uniform pieces
- 4 ounces whole-grain or lentil pasta
- 1 cup shredded chicken (reheated if necessary)
- 1 tablespoon canola oil
- 1 1/2 tablespoons sun-dried tomato pesto
Ingredients
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Instructions
- 1. Preheat oven to 425°F. In a large bowl, toss vegetables with oil, salt, pepper, and any optional spices or herbs. Spread over a baking sheet in a single layer and roast for 15-20 minutes. Halfway through roasting remove the baking sheet and turn the vegetables. Once finished, reserve HALF the vegetables for lunch tomorrow.
- 2. While vegetables are roasting, cook pasta according to the directions on the box. Once finished, drain and toss with pesto. Add chicken and vegetables before serving.
Recipe Notes
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr