Makes 6 servings (2 cups per serving)

Ingredients

For the Pasta 

• 2 cups broccoli florets 
• 1 cup chopped cauliflower 
• 2 cups chopped zucchini 
• 2 cups sliced cremini mushrooms 
• 1 cup chopped bell pepper 
• 2 tsp olive oil, divided 
• 2 cloves minced garlic 
• 1 tbsp fresh lemon juice  
• ¼ tsp salt 
• ¼ tsp pepper 
• ½ cup diced onion 
• 1½ lb (680 g) boneless skinless chicken breast, diced 
• 3 cups cooked penne pasta (about 1¼ cups uncooked) 

For the Pesto 

• 2 cups packed arugula 
• 2 tbsp olive oil 
• ½ tsp salt 
• 2 cloves garlic 
• ¾ cup unsalted roasted cashews 

Preparation

1. Preheat oven to 375°F. 
2. In a large bowl, combine broccoli, cauliflower, zucchini, mushrooms and bell pepper. Add 1 tsp olive oil, garlic, lemon juice, salt and pepper. Stir to coat vegetables evenly.  
3. Transfer vegetables to a parchment paper-lined baking sheet. Bake until tender and lightly browned, about 15 – 20 minutes.  
4. Meanwhile, heat remaining 1 tsp olive oil in a large frypan over medium heat. Add onions and cook, stirring occasionally, until softened, about 3 – 4 minutes.  
5. Add chicken and cook, stirring frequently, until cooked through, about 5 – 7 minutes. Remove from heat and cover to keep warm. 
6. Add all pesto ingredients to the bowl of a food processor (or a high-powered blender). Blend until smooth.  
7. In a large bowl, combine chicken and onion mixture, roasted vegetables and pesto. Stir to coat evenly.   
8. Serve over ½ cup of cooked pasta per portion for a balanced meal. Enjoy! 

*Meal prep tip: double the pesto recipe and freeze extra portions for up to 3 months. 

Nutritional analysis per serving: 389 calories, 14 g fat, 34 g protein, 32 g carbohydrate (26 g available carbohydrate), 6 g fibre, 337 mg sodium 

My Viva Servings: 1 grain, 4 proteins, 3 vegetables, 1 fat 

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