Penne with Chicken and Roasted Vegetables

By GrandmaFred

Ingredients

• 3 c. vegetables cut into 1 inch cubes or strips (e.g., zucchini, squash, bell peppers, portobella mushrooms, onions, eggplant, etc.)
• 1 c. grape tomatoes, halved
• 1/4 c. extra virgin olive oil, divided
• 2 cloves garlic, chopped
• 2 boneless, skinless chicken breasts cut into cubes
• 1 1/2 c. penne pasta
• 1/4 c. grated Parmesan
• 1 Tbl. dried Italian herbs or oregano
• salt, pepper to taste

Preparation

Step 1

On a baking sheet, toss the vegetables lightly with olive oil. Roast at 375 degrees until tender, about 20-25 minutes.

Boil the penne for about 9 minutes until al dente. Drain.

Heat about 2 Tbsp. olive oil in heavy skillet. Add garlic and cook until soft. Add chicken and tomatoes. Cook until chicken is cooked through, 8-10 minutes.

Add roasted vegetables and cooked penne to the pan with the chicken, remove from heat and stir to combine. Season with salt, pepper and dried oregano.

Place on plates and sprinkle with grated parmesan cheese.