- 4
Ingredients
- 500 g (1 lb) asparagus, trimmed
- 2 sweet greenhouse peppers, seeded
- 30 ml (2 tbsp) olive oil, divided
- 1 ml (1/4 tsp) each salt and pepper
- 375 ml (1 1/2 cups) greenhouse grape tomatoes
- 375 g (12 oz) penne or other short pasta (about 1 l/4 cups)
- 500 ml (2 cups) cooked chicken
- 30 ml (2 tbsp) red wine vinegar
- 2 cloves garlic, minced
- 125 ml (1/2 cup) crumbled aged white cheddar cheese
- 50 ml (1/4 cup) slivered fresh basil
- 2 green onions, thinly sliced
Preparation
Step 1
1. Slice asparagus diagonally into quarters and chop peppers into bite-size pieces; place in a medium bowl. Add 15 ml (1 tbsp) of the oil, salt and pepper and toss. Spread on a rimmed baking sheet. Roast in a 220 C (425 F) oven for 7 minutes. Add tomatoes and shake baking sheet; roast for 8 minutes or until asparagus is tender-crisp.
2. Meanwhile, in a large pot of boiling lightly salted water, cook penne according to package directions until tender. Drain pasta, reserving 250 ml (1 cup) of the cooking water.
3. Return pot to medium heat. Add cooked pasta, remaining oil, roasted vegetables, chicken, vinegar and garlic; toss to combine, adding enough of the pasta water to moisten to desired consistency. Cook, stirring, for 2 minutes or until chicken is heated through. Remove from heat. Stir in cheese, basil and green onions.