Roasted Chicken and Summer Vegetable Pasta
Rice or Pasta Salad
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Cook Time
1 h
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This roasted chicken and summer vegetable pasta is a vibrant and flavorful dish perfect for a light yet satisfying meal. I love how the roasting brings out the natural sweetness of the vegetables, and the chicken stays incredibly juicy. It's a great way to use up seasonal produce like courgette, peppers, and cherry tomatoes. The sundried tomato purée adds a lovely depth of flavor to the sauce. This dish is ready in about an hour, making it ideal for a weeknight dinner. Feel free to add a sprinkle of parmesan for extra richness!
Ingredients (11 ingredients)
-
2 tbsp olive or rapeseed oil
-
2 tbsp sundried tomato purée
-
2 tbsp red wine vinegar
-
1 pinch chilli flakes
-
2 piece rosemary sprigs
-
2 piece chicken breasts
-
1 piece courgette
-
1 piece pepper
-
250 g cherry tomatoes
-
4 clove garlic
-
180 g wholemeal pasta
Preparation (8 steps)
Prepare the marinade
Add 2 tbsp olive or rapeseed oil, 2 tbsp sundried tomato purée, 2 tbsp red wine vinegar, a pinch of chilli flakes, and 2 rosemary sprigs to the mixing bowl. Season with salt and pepper. Mix for 10 Sec./Stufe 3.
Marinate the chicken and vegetables
Pour the marinade from the mixing bowl into a roasting tin. Add 2 chicken breasts, 1 courgette (chopped), 1 pepper (chopped), 250g cherry tomatoes, and 4 garlic cloves (minced). Toss to coat everything evenly. Place the chicken on top of the vegetables.
Roast the chicken and vegetables
Preheat the oven to 190C/170C fan/gas 5. Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the roasting tin and set aside on a plate, loosely covered with foil.
Continue roasting the vegetables
Return the vegetables to the oven for another 15 minutes, or until they are softened and slightly charred.
Prepare the vegetable sauce
Remove the roasting tin from the oven. Squeeze the garlic cloves from their skins into the tin and mash to a paste with a fork. Squash some of the tomatoes as well. Add a splash of pasta cooking water, then mix to make the veg saucy, scraping any veg stuck to the tin into the sauce.
Cook the pasta
Cook 180g wholemeal pasta according to package directions in a pot of boiling water.
Combine pasta and sauce
Drain the pasta and tip it into the roasting tin with the vegetables. Toss through the sauce and season with salt and pepper.
Serve
Serve the pasta in shallow bowls. Slice the chicken and serve on top of the pasta. Finish with a drizzle of olive oil, a little grated parmesan, and another pinch of chilli flakes, if you like.
Finished cooking? Great! 🎉
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Created by
Emma Anderson
5
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Allergens
- Cereals containing gluten
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