Roasted Vegetables and Chicken

MelanieB62 avatar
By Melanie B62
from Doon, IA

This is a great summer combination over pasta.

serves 2
prep time 20 Min
cook time 45 Min
method Bake

Ingredients

  • 1/2 md
    onion, chunked
  • 1/2 lg
    bell pepper, any color
  • 4 md
    fresh portabello mushrooms
  • 2 Tbsp
    olive oil
  • salt
  • IN A FRY PAN:
  • 1 lg
    chicken brest
  • dash
    salt
  • dash
    mrs. dash, sun-dried tomato, basil, and garlic
  • 1 Tbsp
    olive oil
  • 1/4-1/2 c
    spaghetti sauce
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How To Make

  • 1
    Cut 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.
  • 2
    Over 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.
  • 3
    Make pasta of your choice and serve with the vegetables and chicken. Fettuccine works very well with this.
  • 4
    To time it out. I cut up everything in advance. When the vegetables had roasted 30 min. I started the chicken and pasta water.

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