Chicken and Pasta with Roasted Vegetables

Chicken and Pasta with Roasted Vegetables
Chicken and Pasta with Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound skinned and boned organic chicken cut into 1 1/2 inchcubes

  • 1

    medium size zucchini cut into 1 1/2 inch cubes

  • 1

    medium size yellow squash, cut into 1 1/2 inch cubes

  • 2

    medium size peppers (red, yellow or orange) cut into 1 1/2 inch squares

  • 1/2

    teaspoon sea salt and black pepper

  • 2

    teaspoons each fennel seeds and dried rosemary crumbled

  • 3

    cloves garlic, minced

  • 1/4

    cup olive oil

  • 3/4

    pound whole wheat organic pasta

  • 1/4

    cup minced fresh basil

  • Grated Parmesan cheese (about 1/2 cup)

Directions

1) Preheat oven to 450. Mix chicken, squashes and peppers, salt, pepper, fennel seeds and rosemary, garlic, and oil in an ungreased 15 x 12 x 2 baking pan, then spread in a single layer. 2) Bake, uncovered, for 15 to 20 minutes or until the vegetables are tender and the chicken is no longer pink on the inside. 3) Meanwhile, cook the pasta according to package directions, drain well and transfer to a large bowl. 4) As soon as the chicken and vegetables are done, transfer to the broiler and broil 4 inches from the heat for 2 to 3 minutes or until lightly browned. Add to the pasta along with all the pan juices and toss to mix. Sprinkle with the basil and serve with the cheese.

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