If you saw Meal Prep: Mediterranean Chicken Pasta you know I have been working on my meal prep game… without it being boring or repetitive.
While I did smaller batches than the recipes are for, you can easily make them at the same time regardless! That was my goal.
And I’m sure I can’t be the only one, but buying a frozen chicken & broccoli alfredo meal, I was disturbed at how little broccoli there was. Considering one cup of broccoli [an actual serving size] is only 30 calories, it didn’t make sense to skimp on that.
So, let’s make our own! 😉
What You’ll Need:
10 oz Large Shells, cooked & drained
1.5 lbs Chicken
2 tsp. Pink Himalayan Salt
2 tsp. Garlic Powder
1 tsp. Ground White Pepper
1/2 c. Alfredo Sauce, or more to taste
1-2 heads of Broccoli, cut
Same as last time, since I made both recipes together, I used boneless, skinless organic chicken thighs. But you can use anything!
Season chicken with pink Himalayan salt, garlic powder and white pepper.
Bake at 450° for 20 minutes or until done.
Let rest for 5 minutes.
Dice chicken & leave in its own juice.
Once pasta is cooked and drained, add chicken with slotted spoon, so as not to transfer any remaining juice.
Add alfredo sauce & stir to coat evenly.
Add cut broccoli. Again, I didn’t pre-cook the broccoli because you will cook it when you reheat to eat later. Who said meal prepping was hard??! 🙋♀️😉
Stir to combine all the ingredients.
For what it’s worth, I recommend stirring alfredo sauce before you add broccoli so you don’t drench everything in too much sauce. But you can add a little more – once the broccoli is stirred in – if it looks too dry. Or for a lighter switch, stir in any remaining juice from the chicken.
Place in individual sized containers to freeze or refrigerate. As you can see, no skimping on the broccoli here!!! 💪🏼
Upon reheating, get your grub on!! 😋