Mixed Roasted Vegetable and Chicken Pasta

Name: Mixed Roasted Vegetable and Chicken Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 small bulb Fennel (fresh); 2 cups Cauliflower (chopped (or broccoli)); 1 Red and Green Bell Pepper (sliced); 1 tbsp Extra Virgin Olive Oil; 1 tbsp Parsley (fresh, chopped); 2 tsp Italian Seasoning (divided); 1/2 tsp Each Salt and Fresh Ground Pepper (divided); 2 boneless Skinless Chicken Breast; 3 cloves Garlic (minced); 1 cup Vegetable Broth; 1 tbsp Cornstarch; 1 tbsp Water; 4 cups Cooked Penne Pasta (hot); Grated Parmesan Cheese (optional)

Aug 27, 2015

Mixed Roasted Vegetable and Chicken Pasta

This combination of vegetables and chicken will turn your pasta into a flavourful dinner meal. Fennel softens in flavour as it roasts and is a perfect marriage with other vegetables to serve on their own or in a chunky sauce like this one.

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Main Dishes

Servings cups

Calories 400 kcal

Ingredients

1 small bulb Fennel fresh
2 cups Cauliflower chopped (or broccoli)
1 Red and Green Bell Pepper sliced
1 tbsp Extra Virgin Olive Oil
1 tbsp Parsley fresh, chopped
2 tsp Italian Seasoning divided
1/2 tsp Each Salt and Fresh Ground Pepper divided
2 boneless Skinless Chicken Breast
3 cloves Garlic minced
1 cup Vegetable Broth
1 tbsp Cornstarch
1 tbsp Water
4 cups Cooked Penne Pasta hot
Grated Parmesan Cheese optional

Instructions

Cut fronds from fennel and chop enough feathery tops to make 2 tbsp (30 mL); set aside. Cut the fennel in half, lengthwise and remove core. Slice thinly and place in a large bowl. Add cauliflower, peppers, oil, parsley, 1 tsp (5 mL) of the seasoning and half each of the salt and pepper. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 25 minutes or until tender and golden.
In a large nonstick skillet, cook, chicken, remaining Italian seasoning, garlic and remaining salt and pepper over medium heat for 5 minutes. Add broth; cover and cook for 5 minutes or until chicken is no longer pink.
Whisk together cornstarch and water; stir into chicken mixture until thickened. Add roasted vegetables and toss to combine. Serve over pasta and sprinkle with cheese if using.

Notes

Recipe developed by Emily Richards

Nutrition

Calories: 400kcalCarbohydrates: 51gProtein: 28gFat: 10gSaturated Fat: 1.5gCholesterol: 50mgSodium: 630mgFiber: 6gSugar: 8gVitamin A: 1250IUVitamin C: 57.8mgCalcium: 80mgIron: 2.7mg

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