This chicken & veggies pasta will satisfy even the pickiest eater, while helping you save time in the kitchen and stay on budget.

 

Ingredients

3 Cups Rotini Pasta or gluten free pasta
2 Tablespoons Butter or olive oil
1 lb Chicken Breast, diced
1 tsp Salt
1 tsp Pepper
2 Carrots, peeled & sliced
1 Cup Broccoli
1 Cup Frozen Corn
2-3 Cloves of Garlic, minced (optional)
3/4 Cup Romano Cheese, shredded

InstructionsChicken & Veggies Pasta Kids Lunch

  • Prepare pasta al dente according to package instructions. Drain and set aside.
  • Place a large skillet over medium-high heat. Add the olive oil or butter. Add the diced chicken breast, salt, and pepper. Sauté until chicken is no longer pink, then remove and set it aside.
  • Add the carrots and broccoli then sauté for 3-4 minutes then add the corn and cook another 2 minutes.
  • Next, add the minced garlic and sauté with the veggies for about a minute.
  • Add the chicken and pasta back in and the cheese. Stir together in the skillet until everything is well mixed.
  • Prepare four meal prep containers and divide the pasta evenly between them. Allow to cool completely, then seal and place in the refrigerator until ready to eat.