Mixed Roasted Vegetable and Chicken Pasta
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.
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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