roasted vegetables and chicken
This is a great summer combination over pasta.
No Image
prep time
20 Min
cook time
45 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1/2 medium onion, chunked
- 1/2 large bell pepper, any color
- 4 medium fresh portabello mushrooms
- 2 tablespoons olive oil
- - salt
- IN A FRY PAN:
- 1 large chicken brest
- dash - salt
- dash - mrs. dash, sun-dried tomato, basil, and garlic
- 1 tablespoon olive oil
- 1/4-1/2 cup spaghetti sauce
How To Make roasted vegetables and chicken
-
Step 1Cut Vegetables in to large bite sized pieces. Spread out on a greased cookie sheet. Season. Bake at at 350 ° for 45 min. Many vegetables would work such as summer squash or any mushrooms.
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Step 2Over medium heat saute the chicken breast which has been cut in bite sized pieces. Season. When the chicken is cooked through add the roasted vegetables and the spaghetti sauce. Heat through.
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Step 3Make pasta of your choice and serve with the vegetables and chicken. Fettuccine works very well with this.
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Step 4To time it out. I cut up everything in advance. When the vegetables had roasted 30 min. I started the chicken and pasta water.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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