Veggie Mac & Chicken Bowls
Veggie Mac & Chicken Bowls combine tender elbow pasta, sautéed vegetables, spinach, and savory chicken sausages, all tossed with parmesan cheese for a hearty, flavorful meal.
Servings: 5 bowls
Ingredients
- 6 chicken sausage links (I used Gilbert's Craft Sausages Caprese)
- 5 ounces elbow pasta
- 250 g bell peppers diced
- 250 g asparagus diced
- 250 g zucchini diced
- 50 g onion diced
- 5 handfuls spinach
- 70 g parmesan cheese
- salt & pepper
Instructions
- Cook pasta according to package directions in salted water. Strain and set aside.
- Over medium heat, cook your peppers, asparagus, zucchini, onions, and sliced chicken sausage. Cook until veggies are soft. Add the spinach and cook until wilted.
- Lay out 5 meal prep containers. To each container add 1/5 of the cooked pasta noodles (about 3/4 cup), 1/5 of the chicken sausage, and 1/5 of the veggies (about 1 & 1/2 cups), and 14g of parmesan cheese.
- Let cool before covering with lids and placing in the refrigerator up to 5 days.
Notes
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Veggie Mac & Chicken Bowls 2025.”
Nutrition
Serving: 1bowl | Calories: 473kcal | Carbohydrates: 40g | Protein: 36.6g | Fat: 18.7g | Fiber: 5g