Pea and Pesto Protein Pasta
Spring weather means spring produce! I love incorporating peas, garlic and other alliums into my spring recipes. This high-protein chicken pesto pasta is full of fiber, protein and BIG flavor.
I like using Banza pasta for an extra protein kick and because it’s loaded with fiber, I stay full for hours after eating, but you can use any pasta you like!
PREP 10 mins
SERVING 1
COOK 30 mins
Gluten-Free, Dairy-Free,
Ingredients
2 cups Banza penne pasta
8 cups water
1 cup frozen peas
4 tbsp Trader Joes Vegan Pesto
1 package of boneless skinless chicken tenders
1 tbsp olive oil
salt and pepper
optional nutritional yeast to taste
Instructions
Season chicken with salt, pepper, 1 tbsp of pesto and olive oil. Let sit.
Bring 8 cups of salted water to boil.
Add Banza pasta and cook for 6-8 mins or until cooked through.
While Banza is cooking, heat oil in sautee pan and cook chicken at medium high heat until cooked through (about 3 mins on each side) then set aside to cool.
Strain pasta, saving a few tablespoons of pasta water.
Pour pasta water, pasta, frozen peas, and remaining pesto, and chicken into a large bowl and combine well. Add more salt, pepper and pesto to taste and top with nutritional yeast before serving. Yum!
