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  • Writer's pictureLouie De Belen

Chicken Pesto Pasta Salad

Need a handy meal prep for lunch? Check out this Chicken Pesto Pasta Salad. It will will stay fresh for 2 to 3 days. Also, calories are quite low and by adding the extra veg and arugula in, it adds plenty volume to the meal.

Image from https://kaleforniakravings.com/

Nutrition Facts

  • Calories: 356

  • Carbohydrates: 40g

  • Protein: 8g

  • Fat: 33g

Ingredients

  • 60g pasta (dry)

  • Chicken stock

  • 30g reduced fat green pesto

  • 80g chicken (raw)

  • Handful arugula

  • 1/2 tin sweetcorn

  • 1/4 red onion

  • 1/2 pepper

  • Plum tomatoes

  • Salt

  • Pepper

  • Yellow aromat

  • Garlic seasoning

Steps

  1. Boil the pasta with chicken stock for 12/15 minutes.

  2. Boil the chicken for the same length of time.

  3. Dice the veg up small and have prepared to add in.

  4. Once the chicken is cooked dice up.

  5. In a large bowl mix all the ingredients together, add in the pesto, season and mix well.


Have tips to make this dish better? Let us know on our socials or send us an email to hello@prolificfitness.co!


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