Pasta with Roasted Veggies & Cheese
I love adding goat cheese to pasta dishes. When you toss it with hot pasta and a little of the cooking water, it becomes creamy goodness. You get the taste of a heavy cream sauce, without all the fat and calories.
- 1 lb
- chicken tenderloins
- 1 bunch
- 1 jar(s)
- roasted red peppers
- 8 oz
- penne pasta*
- 4 oz
- chevre (goat cheese)
- 1/3 c
- low-fat feta cheese, crumbled
- olive oil, extra virgin
- mrs. dash garlic and herb seasoning, salt, pepper
How to Make Pasta with Roasted Veggies & Cheese
- 1Preheat oven to 400 degrees. Break off the tough ends on asparagus spears. Place on a cookie sheet, and drizzle with a little olive oil, and sprinkle generously with salt and a little pepper. Using your hands, toss to coat evenly. Arrange in a single layer. Bake for 15 minutes, or until desired doneness.
- 2While the asparagus is roasting, cook your chicken. I seasoned the tenderloins with Mrs. Dash garlic and herb seasoning and some salt. Then I cooked them on my George Foreman grill.
Drain the peppers and cut into bite size pieces.
Cut the asparagus and chicken into 1-inch pieces.
- 3Cook pasta according to package directions. Reserve about 1/4 cup cooking water.
Drain the pasta, and add chicken and veggies to the pot. Add the pasta back to the pot along with the pasta water and feta cheese. Crumble the goat cheese log over top.
Toss well to combine the ingredients and melt the cheese. Season with a little cracked black pepper.
* I used gluten-free brown rice pasta.