Low FODMAP Chicken Pesto, Presto!
This Low FODMAP Chicken Pesto Presto freezer meal is perfect for busy weeknights and features veggies and pasta. A great way to meal prep and have dinner ready at a moment's notice.
Servings 2
Ingredients
For the freezer bags:
- 1 tablespoon olive oil
- 1 1.5 lb. package boneless, skinless chicken breasts
- salt and pepper
- 4 cups fresh or frozen broccoli florets
- 4 cups fresh or frozen sliced carrots
- 8 frozen cubes Spinach Basil Pesto
To prepare each bag (2 servings):
- 1 cup gluten-free pasta (such as rotini, penne or fusilli)
- 1 Chicken Pesto Presto! freezer bag
- 1/4 cup water
- grated Parmesan cheese
Instructions
For the freezer bags:
- Dice the chicken breasts into 1" cubes and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and saute until browned and no longer pink inside. Remove chicken from pan and let cool.
- To make the freezer bags, label (4) quart-size freezer bags with the name of the recipe and the date. Divide the chicken evenly between the bags and add 1 cup broccoli, 1 cup carrots and 2 frozen pesto cubes to each bag. Freeze.
To prepare each bag (2 servings):
- Bring a medium saucepan of lightly salted water to a boil and cook pasta according to package directions. Drain.
- While pasta is cooking, add the contents of the freezer bag to a large skillet. Add 1/4 cup water and bring to a simmer over high heat. Reduce heat to medium-low, cover and simmer 7 to 8 minutes, or until veggies are tender and chicken is heated through.
- Add cooked pasta to chicken mixture and toss to combine. Serve with grated Parmesan cheese on top.