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.