- 6
- 25 mins
- 60 mins
Ingredients
- 1 pkg of your favorite small pasta
- Rotisserie chicken
- Cauliflower
- Banana peppers
- Tomatoes
- Eggplant
- 1/2 cup olive oil
- 2 heaping Tbl garlic (paste or chopped)
- Sea Salt
- Pepper
- Parsley
- more olive oil for roasting
- 1/3 to 1/2 cup parm cheese
Preparation
Step 1
Preheat oven to 425 and nine 2 cookie sheets with foil.
Boil pasta, drain.
Remove all meat off of Rotisserie chicken into bite size pieces.
In small bowl mix 1/2 cup olive oil and garlic paste. Let sit while cleaning veggies.
Clean and dice veggies, and put tomatoes, eggplant, and peppers in large bowl. Pour garlic and olive oil mixture over vegetables and toss until thoroughly coated. Spread onto lined cookie sheet and sprinkle with salt and pepper.
In same large bowl, add cauliflower. Add more olive oil to coat (no garlic). Spread onto 2nd lined cookie sheet, scraping bowl to get all leftover garlic and oil from the last mix. Sprinkle with salt and pepper.
Roast tomato mix about 15 min, and cauliflower 20-25min, turning once while roasting. Turn oven down to 350 after roasting.
After draining, put pasta and chicken in same large bowl. Add all roasted veggies with oil from pans. Add parsley and parm cheese, toss until coated.
Transfer into baking dish, return to oven for about 10 minutes or until heated through.
Garnish with parsley if desired.