Roasted Pepper Chicken Pasta (Print Version)
Whole wheat penne with roasted peppers, tender chicken, and fresh herbs for a Mediterranean-inspired meal.
# What You’ll Need:
→ Pasta & Protein
01 -
10.5 ounces whole wheat penne
02 -
2 cups diced chicken breast
→ Veggies & Flavor
03 -
2 medium bell peppers (red and yellow), sliced
04 -
1 medium red onion, sliced
05 -
2 tablespoons olive oil
06 -
1 teaspoon herbes de Provence
# How to Make It:
01 -
Preheat oven to 400°F. Toss diced chicken, bell peppers, and red onion with olive oil and herbes de Provence in a large bowl until evenly coated.
02 -
Spread chicken and vegetables evenly on a baking tray. Roast in the oven for 20 to 25 minutes until the chicken is cooked through and vegetables are golden.
03 -
Meanwhile, bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Drain well.
04 -
Transfer pasta to a serving dish. Add roasted chicken and vegetables. Toss thoroughly to combine and serve immediately.
# Additional Tips:
01 -
For added flavor and creaminess, finish with crumbled feta or grated Parmesan cheese prior to serving.