Jalapeño Spinach and Artichoke Pasta Meal Prep. 322 calories and 30 grams protein per container.

I had some jalapeno spinach and artichoke dip leftover from a party so I decided to use it and make a pasta meal prep.

Here’s how I made it:

Everything was weighed using my kitchen scale prior to adding to the recipe.

– Chicken was cut up into bite size pieces, then seasoned with salt, pepper and garlic powder. I sprayed a little olive oil spray in a pan and started to cook it over medium heat.

– Started some water to boil in another pan and when it was ready i added in my rotini pasta.

– While all that was cooking, i minced some garlic and added it to the chicken.

– I weighed out the dip, frozen chopped spinach and artichoke hearts. Set aside. (i did also cut up the artichoke hearts a bit more so they would mix in easier)

– When the chicken was cooked through i added in the dip, spinach and artichoke hearts and mixed it around. By that time, my pasta was also done so i drained it and added it to the chicken mixture. Mixed all that up, taste tested and added a little more salt and pepper.

– Let it all cool, weighed and packed up for my lunches.

Cheers, y’all.