The Three-Tomato Pasta Meal Prep
I used not one, not two, but three types of tomatoes: fresh tomatoes, sun-dried tomatoes, and concentrated tomato paste. You can make this pasta ahead of time and store it in the fridge for up to 2–3 days.
What you need (4 servings)
- 400g pasta (I chose casarecce)
- 250g chicken breast
- 1 large fresh tomato (mine weighed 350g)
- 80g sun-dried tomatoes, drained
- 2 tbsp oil (from the sun-dried tomatoes)
- 60g concentrated tomato paste
- 2 cloves garlic
- 2 handfuls spinach
- 100g sour cream
- 40g Gorgonzola cheese
- Salt, to taste
What you need to do
- Boil pasta according to the package instructions.
- In a small pot, boil enough water to fully cover your fresh tomato. Turn off the heat, place the tomato in the hot water, and let it sit for a few minutes. Then, peel the tomato and cut it into cubes.
- Cut the chicken into small pieces.
- Pour 1/4 glass of water into a pan and place it over medium-high heat. Cook the chicken for about 5–6 minutes, or until fully cooked. Transfer it to a bowl.
- Chop the sun-dried tomatoes into smaller pieces and slice the garlic.
- In a small bowl, mix together the sour cream, concentrated tomato paste, and chopped Gorgonzola cheese.
- Place a pan over medium heat and add 2 tablespoons of oil.
- Sauté the garlic and sun-dried tomatoes for about 2 minutes.
- Add the sour cream mixture to the pan and cook for 2-3 more minutes, stirring constantly.
- In a large pot, combine the cooked pasta, chicken, spinach, fresh tomato, the sour cream mixture, and salt. Mix well.
- Serve immediately or store in the fridge for later. Enjoy!