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(0 Votes)
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
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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