Chicken, Roasted Vegetable and Tenderstem Pasta

This recipe works in combination with: Chicken, Tenderstem & Peanut Noodles, Chicken, Tenderstem & Rosemary Risotto, Rustic Grilled Vegetable Pizza. This recipe features in these meal plans: Spring Treats.

A flavour-filled pasta dish with chicken, roasted vegetables, tenderstem broccoli and Parmesan.

Ingredients

  • 1/2 skinless chicken breast fillet, cut into 1cm pieces
  • 66g of tenderstem broccoli
  • 1/2 small courgette (approx 165g each), cut into bite-size sticks
  • 1 medium tomato (approx 100g), cut into wedges
  • 1/3 large red pepper (170g), cut into bite-size sticks
  • 20g of Parmesan cheese, grated
  • 75g of fusilli pasta twists
  • 15g of flaked almonds (optional)
  • 15g (1 tbsp) green pesto
  • 1 small clove of garlic,, lightly crushed, but not peeled
  • 2 tbsp olive oil
  • a pinch of crushed chilli flakes
  • 1/4 tsp dried thyme, or 1 small sprig of fresh thyme
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 180c
  • Price per person: £3.02
  • Store cupboard: Cook's
  • Calories per serving: 820
  • 5-a-day per serving: 3
  • Print Recipe
Chicken & Roast Veg Pasta photo
Tasty?

566 cooks think so

Method

  1. Preheat the oven to 180°C. Put the chicken pieces and prepared onion, courgette, tomato, red pepper and garlic onto a baking tray. Scatter with a pinch of crushed chilli flakes and 1/4 tsp dried thyme, season with salt and pepper and pour over the olive oil. Using your hands, toss the vegetables so they are well coated in the oil. (The oil prevents the vegetables burning but also is used in the sauce later so don’t be mean with it.) Put the tray in the oven and bake for 20 minutes.
  2. Halfway through cooking, add the Tenderstem® and toss to combine with the other vegetables and olive oil. Return to the oven.
  3. At this point bring a large pan of water to the boil and cook the pasta according to the packet instructions until al dente.
  4. Meanwhile, toast the almonds on a tray in the oven for about 5 minutes, checking regularly.
  5. When the pasta is cooked, drain it and then combine it with the chicken, vegetables, toasted almonds, green pesto and any remaining oil from the tray.
  6. Drizzle with more olive oil according to taste and serve topped with Parmesan.

Cook's tips

The crunchy almonds are a great contrast to the Tenderstem broccoli and roasted vegetables, but if you don't tend to cook with flaked almonds, you don't need to include them.


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