Pesto Kitchen Sink Pasta

Pesto Kitchen Sink Pasta

Pasta kinda has a bad reputation for being unhealthy. When I think of pasta the words “cheat meal” usually follow suite. Unfortunately, my husband and daughter love pasta and it’s requested at least once a week in my house. After several attempts,  I finally found a combination of healthy ingredients that are both hubby and baby approved and that won’t blow my diet 🙂


1 box of whole wheat, gluten-free or vegetable pasta (your choice!), cooked.

1 can of diced tomatoes, drained. Fresh also works well in this dish.

1 zucchini, diced

1/2 package of mushrooms, sliced

4 chicken breasts (shrimp works well too!)

pesto (homemade or store bought), to taste

salt & pepper or fajita seasoning

*asparagus, squash, bell peppers, and/or onions would also be yummy to add!



Cook pasta according to package directions.

While pasta is cooking, season and cook chicken. When done, chop chicken into bite-sized pieces and set aside.

Add chopped veggies and tomatoes to the pan that the chicken was cooked in and season with salt and pepper or fajita seasoning (I use fajita seasoning on everything!). Saute vegetables until cooked but tender.

Return chicken to the pan with veggies and add cooked pasta. Slowly add in the pesto until desired taste is achieved.

This is just as good reheated for lunch/dinner the next day!

Serves 6 approximately

Macronutrients for pasta only. Bread not included!

Carbs: 42 grams             Protein: 30 grams        Fat: 12.5

(Macros will vary based on the kind of pasta and pesto used in the recipe.)



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