Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus (trimmed)
  • 3 tablespoons olive oil (divided)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 pound whole wheat penne pasta
  • 1 pound boneless (skinless chicken breasts, cut into 1-inch chunks)
  • 1/2 cup cherry tomatoes
  • 1/2 cup basil pesto (homemade or store-bought)
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place asparagus in a single layer onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes; set aside.
  • In a large bowl, combine asparagus, pasta, chicken, tomatoes and pesto.
  • Place into meal prep containers, garnished with parsley, if desired.