3 Cups Rotini Pasta
2 Tablespoons Butter or olive oil
1 lb Chicken Breast, diced
1 tsp Salt
1 tsp Pepper
2 Carrots, peeled & sliced
1 Cup Broccoli
1 Cup Frozen Corn
2-3 Cloves of Garlic, minced
3/4 Cup Romano Cheese, shredded
Prepare pasta al dente according to package instructions. Drain and set aside.
Place a large skillet over medium-high heat. Add the olive oil or butter. Add the diced chicken breast, salt, and pepper. Saute until chicken is no longer pink, then remove and set it aside.
Add the carrots and broccoli then saute for 3-4 minutes then add the corn and cook another 2 minutes.
Next, add the minced garlic and sautee with the veggies for about a minute.
Add the chicken and pasta back in and the cheese. Stir together in the skillet until everything is well mixed.
Prepare four meal prep containers and divide the pasta evenly between them. Allow to cool completely, then seal and place in the refrigerator until ready to eat.