Roast Chicken & Vegetable Pasta

I do enjoy a big bowl of roasted vegetables, especially when the edges have started to caramelise and go crispy. It just intensifies the flavour and the varying textures keep it interesting. This recipe works with most vegetables and most protein sources. It is incredibly flexible. My go to carbohydrate source is pasta, but I also do it sometimes with couscous or quinoa. My default is this combination as the flavours compliment each other so well, but I do enjoy it with salmon as well, just place the fillets on top of the vegetables when you add the tomatoes and not at the start as salmon takes a lot less time to cook than chicken. Try mixing it up by experimenting with different herbs or seasonings so you never get bored of this tasty and filling, nourishing bowl of food.

Print Recipe

Roast Chicken & Vegetable Pasta

Keyword

Chicken, Courgette, Pasta, Pepper, Tomatoes

Prep Time

5 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic
• 1 onion
• 1 pepper
• 1 courgette
• 2 skinless boneless chicken breasts
• 2 tbsp dried Italian mixed herbs
• 2 tomatoes
• 160 g dried pasta shapes I used penne
• salt and pepper

Keyword Chicken, Courgette, Pasta, Pepper, Tomatoes Prep Time 5 minutes Cook Time 30 minutes Servings people Ingredients 2 tbsp olive oil 2 cloves garlic 1 onion 1 pepper 1 courgette 2 skinless boneless chicken breasts 2 tbsp dried Italian mixed herbs 2 tomatoes 160 g dried pasta shapes I used penne salt and pepper

Instructions

1. Pre-heat the oven to 190 degrees celsius.
2. Pour the olive oil in to a large roasting tray.
3. Peel and slice the onion in to thin wedges.
4. Cut the pepper in half, remove the middle and then cut each half in half again. Slice the quarters in to thin strips.
5. Top and tail the courgette, then slice lengthways. Cut each half in to thin half moon shapes.
6. Peel and thinly slice the garlic.
7. Place all the prepared vegetables in to the roasting tray and give it a good mix around to coat everything in the olive oil.
8. Lay the chicken breasts on top, season with a little salt and black pepper then sprinkle over the dried herbs.
9. Place in the oven for 20 minutes.
10. Slice the tomatoes in to eighths.
11. Weigh out the pasta in to a large saucepan and fill and boil the kettle.
12. Pour plenty of boiling water over the pasta and leave to simmer for 12 minutes or until cooked to your liking.
13. Once the 20 minutes are up, remove the tray from the oven and give everything a stir. Add the sliced tomatoes to the tray and return to the oven for a further 10 minutes.
14. Once cooked, strain the pasta and divide it between 2 bowls.
15. Top with a chicken breast each, then divide the vegetables between the 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.