With my sister in town, we're cooking more in the Johnson house. She's a big vegetable fan and I am too really - so we decided to make some sort of chicken, pasta, vegetable concoction.
Not really sure where to start - I went to my roster of blog friends and found a great recipe from the Hungry Housewife for Roasted Vegetable & Chicken Pasta.
I really wanted to try the roasting of the vegetables and it was easy as pie - we just chopped away and had a big pan of zucchini, yellow squash, cherry tomatoes, mushrooms and green & red pepper. Tossed them in olive oil, garlic, salt & pepper and then popped them in the oven for 30 minutes - stirring every 10 minutes.
My sister was wanting orzo - so while the vegetables were roasting we sauteed a few chicken breasts and cooked up the pasta. Right as the chicken breasts were finished cooking - we threw in a few handfuls of spinach as well.
Once the veges were done - we threw it all into a giant bowl and added a package of Chavrie Goat Cheese. That goat cheese is a little softer than the kinds that come in the vacuum-packed plastic but it melted in nicely and provided a little sauce when mixing with the olive oil from the roasted vegetables.
It made for a HUGE bowl of food and it's so colorful! The leftovers cooked up nicely as well - I added a dab of butter and a little grated parmesan when reheating to sauce it up a bit.
So while I modified a couple of things - I stuck pretty close to the Hungry Housewife's recipe. It's one of those recipes though that you can change around to suit what you like - but it gives you a great base to start with.
ROASTED VEGETABLE AND CHICKEN PASTA |
Recipe Type: Entree
Author:
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
A delicious roasted vegetable and chicken pasta.
Ingredients
- VEGETABLES
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1/2 purple onion, sliced
- 1/2 bunch asparagus
- 1 pint cherry tomatoes
- 1 small head broccoli, cut into bite size pieces
- 1 red pepper, chopped
- 1 pint mushrooms, sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dill
- PASTA
- 1 13.25 oz box of pasta, cooked to package directions
- 1/4 cup extra virgin olive oil
- 2/3 cup parmigiano-reggiano cheese, shredded
- Salt and pepper to taste
- CHICKEN
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon pepper
- 1 large handfull spinach
- Shaved parmigiano-reggiano cheese for garnish(optional)
Instructions
VEGETABLES
- Preheat then oven to 350.
- On a large baking sheet combine combine the zucchini, squash, onion, asparagus, tomatoes, broccoli, red pepper, mushrooms, olive oil, salt, pepper, garlic powder, onion powder and dill together.
- Roast for 30 minutes, stirring every 10 minutes.
CHICKEN
- Cut the chicken into bite size pieces.
- In a large sautee pan, over medium heat, add the extra virgin olive oil.
- Add the chicken to the pan and season it with salt and pepper.
- Cook the chicken for about 6 minutes or until it is no longer pink in the middle.
- Add the spinach to the pan with the chicken and cook for an additional 20 seconds, or until the spinach is wilted.
PASTA
- While the pasta is still hot toss it with the extra virgin olive oil and parmigiano-reggiano cheese. Add salt and pepper to taste.
ASSEMBLE
- In a very large serving bowl, toss the roasted vegetables, chicken and pasta together. Make sure to add any juices from the roasted vegetable pan and the chicken pan.
- Again, salt and pepper to taste
- Also, feel free to add more olive oil if needed to the finished dish.
Thanks for the shout out sisita!!!! I am glad your dinner was delicious!
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