Chicken Pesto Pasta Meal Prep

7 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 32 oz cooked chicken breast, diced
• 16 oz Barilla Mini Penne Rigate
• 1/2 avocado
• 275g Good Culture 2% cottage cheese
• 175ml Fairlife fat free milk
• 50g nonfat parmesan cheese
• 20g fresh basil
• 20g minced garlic
• 1 tbsp pesto sauce
• Salt, pepper & Italian seasoning
• Salt, pepper & Italian seasoning
• Salt, pepper & Italian seasoning

Instructions

1. Cut the cooked chicken into bite-sized pieces.
2. Season the chicken with salt, pepper, and Italian seasoning.
3. Cook the seasoned chicken in a skillet over medium heat for 3 to 5 minutes per side until golden brown and fully cooked.
4. Boil a pot of water and cook the pasta according to the package instructions.
5. In a blender, combine the avocado, basil, garlic, parmesan cheese, cottage cheese, milk, and pesto sauce, then blend until smooth.
6. Combine the cooked pasta and chicken in the skillet.
7. Pour the blended sauce over the pasta and chicken, stirring to coat everything evenly.
8. Heat the mixture for 1 to 2 minutes to allow the sauce to thicken.
9. Divide the mixture into 7 containers and refrigerate.