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.