Chicken Pasta Meal Prep Bowls
Recipe: https://recipestripper.com/recipes/62495cab-af94-4c67-ac1c-704a8b3ec01b
Original source: https://kaynutrition.com/chicken-pasta-meal-prep/
Recipe image: https://kaynutrition.com/wp-content/uploads/2024/08/chicken-pasta-meal-prep-1-225x225.jpg

Ready in 30 minutes, these chicken pasta bowls are an easy meal prep idea perfect for work lunches and weeknight dinners. Plus, they are a filling meal packed full of protein, healthy fats, and fiber.
Yield: 4
Prep time: PT10M
Cook time: PT15M
Total time: PT25M

Ingredients
- 12 ounces penne, or other short-cut pasta
- 1 pound chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup sundried tomatoes, thinly sliced
- 2 cups broccoli florets
- 2 cups spinach, roughly chopped
- 1/4 cup milk
- 1/4 cup grated parmesan cheese

Instructions
1. Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package instructions. While the pasta is cooking, scoop out 1/2 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
2. Place the chicken breasts on a cutting board, cut them into bite-sized pieces, then season with salt and pepper.
3. In a large pan on medium-high heat, warm the olive oil, then add the chicken pieces, and cook for 4-5 minutes until cooked through. Remove from the pan, transfer to a plate, and set aside.
4. In the same pan, add the onion and cook for 2-3 minutes until slightly tender, then add the broccoli florets and cook for an additional 3-4 minutes until broccoli is bright green and slightly tender.
5. Add the minced garlic, oregano, salt, and pepper, stir to combine, and cook for an additional minute until fragrant.
6. Add the sliced sundried tomatoes and spinach to the pan, and cook for another 1-2 minutes until the spinach is wilted.
7. Reduce the heat to low, return the chicken to the pan, and stir to coat with the vegetable mixture.
8. Add the cooked pasta to the pan, and stir to combine the chicken, veggies, and pasta until well incorporated. (If your pan is too small, transfer the chicken and vegetable mixture and pasta into the pot used to cook the pasta and finish the dish there instead.)
9. Add the milk and parmesan cheese, and stir to combine with the chicken pasta, adding small splashes of warm pasta water (only as needed, you don’t need to use all of it) to help melt the cheese and create a smooth texture. Taste and adjust seasoning as needed.
10. Transfer the chicken pasta to meal prep containers, dividing it evenly across 4 airtight meal prep containers, and then allow it to cool completely. Once cool, cover with a lid and store in the fridge for up to 5 days or in the freezer for up to 3 months.