Description
This dish takes pasta night to a fresher, lighter place—tender whole grain noodles tossed with juicy basil pesto chicken, sweet roasted zucchini and tomatoes, and a creamy pesto sauce made with Greek yogurt instead of heavy cream. It’s colorful, flavorful, and perfect for meal prep without losing that just-made taste.
Ingredients
Chicken:
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
Salt & pepper, to taste
1/4 cup basil pesto (store-bought or homemade)
Veggies:
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 tbsp olive oil
Salt & pepper, to taste
Pasta & Sauce:
8 oz whole grain pasta (or chickpea pasta for extra protein)
1/4 cup basil pesto
1/2 cup plain Greek yogurt
Salt & pepper, to taste
Instructions
Roast veggies – Preheat oven to 425°F (220°C). Toss zucchini and tomatoes with olive oil, salt, and pepper. Spread on a sheet pan and roast for 15–18 minutes, until tender and caramelized.
Cook chicken – Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat, cook chicken 5–6 minutes per side until cooked through. Slice, then toss with 1/4 cup pesto.
Cook pasta – Boil pasta according to package directions. Drain, reserving 1/4 cup cooking water.
Make sauce – In a small bowl, mix 1/4 cup pesto with Greek yogurt until smooth.
Assemble – Toss pasta with roasted veggies, chicken, and creamy pesto sauce, adding reserved pasta water as needed for a silky finish.
Meal Prep Tip: Store sauce separately and stir in after reheating to keep it fresh and creamy.
Fun Twist: Swap whole grain pasta for chickpea pasta to boost protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 / Serving
- Fat: 15g / Serving
- Carbohydrates: 42g / Serving
- Protein: 35g/ Serving