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 -
  • Uses affordable everyday ingredients found at most supermarkets
  • Comes together in just forty minutes for a quick dinner solution
  • High protein and made with whole wheat pasta for extra nutrition
  • Customizable with your favorite veggies or cheese toppers
02 -
  • High in protein and fiber for longer lasting energy
  • Great for meal prep leftovers reheat beautifully
  • Pairs with a simple green salad for a full meal
03 -
  • Roast the vegetables and chicken on a large tray with space between pieces for the best caramelization
  • Stir pasta with a splash of cooking water to tie everything together and add silkiness
  • Freshly cracked black pepper on top brings every flavor to life
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