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Roasted Chicken and Vegetable Pasta Primavera

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Ingredients

  • 1 1/2 1 1/2 1/2 lbs thin asparagus spears
  • 1 1 1 c matchstick cut carrots
  • 1/2 1/2 1 c medium size sweet onion, halved and thinly sliced, about 1 c
  • 1 1 1 t minced garlic
  • 1 1 1 t olive oil
  • 1/2 1/2 1/2 t salt
  • 1/4 1/4 1/4 t black pepper
  • 1 1 1 pt grape tomatoes
  • 8 8 8 oz uncooked penne
  • 2 2 2 c sliced cooked chicken breast
  • 3/4 3/4 3/4 c half and half
  • 2/3 2/3 2/3 c Parmesan

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 450. Snap off tough ends of asparagus and cut into 2” pieces. Combine asparagus and next 3 ingredients in large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes until veggies begin to brown. Stir veggies. Add tomatoes and cook 5 minutes. While veggies roast, cook pasta. Drain well, reserving 1/3 c pasta water. Keep pasta and water warm. Combine chicken, vegetables, pasta, reserved 1/3 c water and half and half. Toss gently to coat, sprinkle with cheese. 1 ¼ c is 318 calories. 8 servings.

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