roasted vegetables and chicken
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This is a great summer combination over pasta.
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yield
2 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For roasted vegetables and chicken
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1/2 mdonion, chunked
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1/2 lgbell pepper, any color
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4 mdfresh portabello mushrooms
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2 Tbspolive oil
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salt
- IN A FRY PAN:
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1 lgchicken brest
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dashsalt
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dashmrs. dash, sun-dried tomato, basil, and garlic
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1 Tbspolive oil
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1/4-1/2 cspaghetti sauce
How To Make roasted vegetables and chicken
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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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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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3Make pasta of your choice and serve with the vegetables and chicken. Fettuccine works very well with this.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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