Description
A delicious and nutritious pasta dish featuring roasted peppers and chicken.
Ingredients
Scale
- 10.5 ounces whole wheat penne
- 2 cups diced chicken breast
- 2 medium bell peppers (red and yellow), sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence
Instructions
- 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.
- 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.
- Meanwhile, bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Drain well.
- Transfer pasta to a serving dish. Add roasted chicken and vegetables. Toss thoroughly to combine and serve immediately.
Notes
- Feel free to customize with additional vegetables like zucchini or spinach.
- This recipe can be made ahead of time and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg