By chantel gadwa
Preheat the oven to 200°C (400°F).
Peel and chop the carrots and potatoes into bite-sized pieces. Slice the onion into thick wedges and mince the garlic.
In a large bowl, combine chopped carrots, potatoes, onions, and minced garlic. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat.
Spread the vegetables on a baking sheet lined with parchment paper in a single layer. Roast in preheated oven for 25-30 minutes or until tender, stirring halfway through.
While the vegetables are roasting, bring a large pot of salted water to a boil for the pasta.
Cut the chicken breast into small cubes and season with the remaining salt and pepper.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken cubes and cook until browned and cooked through, about 6-8 minutes.
Once the water is boiling, add the pasta and cook according to package instructions until al dente. Drain and set aside.
Remove the roasted vegetables from the oven once cooked.
Add the drained pasta to the skillet with the cooked chicken, stirring to combine. Gently mix in the roasted vegetables.
Serve the Chicken Pasta with Roasted Vegetables hot, garnished with additional freshly cracked black pepper if desired.
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This Pasta Chicken Main Course recipe is ready in 45 minutes and features pasta, chicken breast, carrot and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (400°F).
Peel and chop the carrots and potatoes into bite-sized pieces. Slice the onion into thick wedges and mince the garlic.
In a large bowl, combine chopped carrots, potatoes, onions, and minced garlic. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat.
Spread the vegetables on a baking sheet lined with parchment paper in a single layer. Roast in preheated oven for 25-30 minutes or until tender, stirring halfway through.
While the vegetables are roasting, bring a large pot of salted water to a boil for the pasta.
Cut the chicken breast into small cubes and season with the remaining salt and pepper.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken cubes and cook until browned and cooked through, about 6-8 minutes.
Once the water is boiling, add the pasta and cook according to package instructions until al dente. Drain and set aside.
Remove the roasted vegetables from the oven once cooked.
Add the drained pasta to the skillet with the cooked chicken, stirring to combine. Gently mix in the roasted vegetables.
Serve the Chicken Pasta with Roasted Vegetables hot, garnished with additional freshly cracked black pepper if desired.
Calories per Serving: 550
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