Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Summer Vegetable Pesto Chicken Pasta

Summer Vegetable Pesto Chicken Pasta

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 6

Summer Vegetable Pesto Chicken Pasta

This meal can be served hot or cold. This is an excellent pasta salad for a BBQ or picnic.

You can omit chicken for a vegetarian option or add salmon to get your fish.


  • 1 cup chopped, cooked chicken breast
  • 1 cup fresh organic green beans
  • 1 cup organic mini bell peppers, sliced
  • 1 cup red onion, thinly sliced
  • 1 cup organic roma tomatoes, chopped
  • 3 tbsp pine nuts
  • 2 tbsp olive oil
  • 3/4 cup pesto
  • sea salt/ black pepper to taste
  • 1 box whole wheat Rozini pasta, cooked
  • Parmesan cheese, shaved for garnish


  1. Cook pasta as directed until al dente, drain and toss with a little olive oil to prevent sticking.
  2. In a large saute pan add 2 tbsp olive oil and chicken.
  3. Cook chicken until browned.
  4. Add in green beans, bell pepper, and onion.
  5. Cook for 5-7 minutes until veggies are translucent. (If you like your green beans soft I suggest boiling for 5 minutes before adding to the saute pan).
  6. Add in pesto and toss to coat veggies and chicken.
  7. Add in noodles and tomatoes and toss to coat.
  8. Add to large pasta bowl and garnish with tomatoes, pine nuts, salt, pepper, and Parmesan cheese.
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