Creamy Chicken Vegetable Pasta Bake

Name: Creamy Chicken Vegetable Pasta Bake
Yield: 4 servings
Ingredients: 800 g raw chicken breast; 200 g dry pasta; 600 g bell pepper, zucchini and tomato; 400 g plain nonfat Greek yogurt; Garlic, pepper and herbs to taste.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Creamy Chicken Vegetable Pasta Bake

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

512calories

64.0g protein

46.6g carbs

6.9g fat

Sodium: Not calculated

1 of 4 servings. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

800 g raw chicken breast
200 g dry pasta
600 g bell pepper, zucchini and tomato
400 g plain nonfat Greek yogurt
Garlic, pepper and herbs to taste.

Cooking instructions

Cook pasta; cook chicken to 165 F. Roast vegetables at 425 F for 20 minutes. Toss with pasta and chicken; cool slightly and fold in yogurt off heat. Divide into four.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. Gluten status needs label review. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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