Roasted veggies, chicken pasta.

Tara McCarter


Being inspired by my Jap friends. Also I was reading about a roasted veggie pasta dish. Now I changed this to more my style. But I had a great time working on this. This was my Sunday Football dinner. I enjoyed both so much.


★★★★★ 3 votes

1 Hr
30 Min
Stove Top


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  • 1 medium
    head cauliflower, cored and cut into bite size pieces
  • 1 pt
    grape tomatoes
  • 2 Tbsp
    extra olive oil
  • 1/2 tsp
  • 1/4 tsp
  • 2 clove
    gralic, crushed
  • 1/2 tsp
    crushed red pepper flakes
  • 1 lb
    chicken, thights. cut into strips
  • 1 pkg
    13.5 ounces uncooked rotini pasta
  • 2 c
    fresh baby spinach
  • 2 1/2 Tbsp
    basil herb blend, in the tube
  • 1 Tbsp
    italian seasoning
  • 1/2 c
    parmigiano-reggiano, grated
  • 1 medium
    yellow onion, roughly cut

How to Make Roasted veggies, chicken pasta.


  1. Heat oven to 425. Bring a large pot of water to a boil. Cook pasta by how the package requested.
  2. Toss cauliflower, tomatoes, onion, 1 tbsp oli and 1/4 salt, pepper and italian seasoning. Spread single layer on rimmed baking sheet. Roast stirring a couple of times while it roast for 25 minutes. Careful not to over cook. Only starting to brown. Remove from oven and set aside.
  3. Heat remaining oil and garlic in large fry pan. Remove garlic just about a minute or two so it does not brown, put aside for later. Add chicken cook on medium heat until cooked. Remove chicken when done then put back garlic, red pepper flakes with cut up chicken and add spinach. Cooking until spinach is just welted.
  4. Keep 2 cups of pasta water reserved for later. Drain pasta and while water is draining, add roasted veggies, chicken, garlic and spinach. Add the pasta and stir well. Add basil stir more then add the parm cheese.

Printable Recipe Card

About Roasted veggies, chicken pasta.

Course/Dish: Chicken, Roasts
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: For Kids, Healthy

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