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Roasted Vegetable and Chicken Pasta
Recipes
Roasted Vegetable and Chicken Pasta
6 servings
1 hour total (Active 15 minutes)
Ingredients
  • Nonstick aluminum foil
  • 1 package tri-color bell peppers
  • 1 medium red onion
  • 12 cloves garlic
  • 1 lb cherry (or grape) tomatoes
  • ¾ teaspoon crushed red pepper
  • 3 tablespoons olive oil, divided
  • 1 tablespoon + 2 teaspoons roasted garlic-herb seasoning, divided
  • 12 oz trimmed fresh green beans
  • 1 ¾ lb boneless, skinless chicken breasts
  • 8 oz whole wheat penne pasta
  • 2 tablespoons fresh basil
  • 6 tablespoons grated Parmesan cheese, divided
Steps
  1. Preheat broiler on HIGH; line baking sheet with foil. Cut peppers and onion into 1-inch slices; smash garlic.
  2. Place in large bowl: peppers, onions, garlic, tomatoes, crushed red pepper , 2 tablespoons oil, and 1 tablespoon seasoning; toss to coat. Spread vegetable mixture in single layer on baking sheet. Place on top rack under broiler; broil 15–20 minutes, stirring halfway through cook time, until vegetables are tender and charred.
  3. Bring water to a boil for pasta. Reduce oven to 425°F. Cut green beans into bite-size pieces. Place green beans, chicken, and remaining 1 tablespoon oil and 2 teaspoons seasoning in large bowl; toss to coat. Place chicken on top of vegetables (wash hands); arrange beans around chicken. Bake 20–25 minutes until beans are desired tenderness and chicken is 165°F.
  4. Meanwhile, cook pasta following package instructions; drain, reserving ¼ cup pasta water.
  5. Chop basil; slice chicken thinly. Place basil, vegetable mixture, and pasta in second large bowl. Pour reserved pasta water onto baking sheet. Scrape gently to release browned bits, then pour mixture into bowl and toss to coat.
  6. Divide pasta mixture among serving plates. Top each with chicken and sprinkle with 1 tablespoon cheese. Serve.

Amount per ⅙ recipe serving: Calories 450, Total Fat 14g, Sat Fat 3g, Trans Fat 0g, Chol 75mg, Sodium 730mg, Total Carb 49g, Fiber 8g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 15%