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.
Servings
2people
Cook Time
20minutes
Servings
2people
Cook Time
20minutes
Ingredients
  • 4cups roasting veggiesbroccoli, onions, carrots, brussels sprouts, or peppers work well, cut into small uniform pieces
  • 4ounces whole-grain or lentil pasta
  • 1cup shredded chicken (reheated if necessary)
  • 1tablespoon canola oil
  • 1 1/2tablespoons sun-dried tomato pesto
Instructions
  1. 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. 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