3 cups whole grain whole wheat rotini pasta (600 g), cooked al dente according to package instructions
2 teaspoons dried oregano, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
Nutrition Info
Calories 589
Fat 20g
Carbs 60g
Fiber 6g
Sugar 3g
Protein 49g
How to Make It
1. Step
Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
2. Step
Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
3. Step
Add carrots to skillet and sauté for 2-3 minutes until tender.
4. Step
Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
5. Step
Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
6. Step
Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
7. Step
Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
8. Step
If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
