Roasted Vegetable and Chicken Pasta
Author: Leslie Green-The Hungry Housewife
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
A delicious roasted vegetable and chicken pasta.
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • ½ purple onion, sliced
  • ½ bunch asparagus
  • 1 pint cherry tomatoes
  • 1 small head broccoli, cut into bite size pieces
  • 1 red pepper, chopped
  • 1 pint mushrooms, sliced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon dill
  • 1 13.25 oz box of pasta, cooked to package directions
  • ¼ cup extra virgin olive oil
  • ⅔ cup parmigiano-reggiano cheese, shredded
  • Salt and pepper to taste
  • 1½ pounds boneless skinless chicken breasts
  • 1 tablespoons extra virgin olive oil
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon pepper
  • 1 large handfull spinach
  • Shaved parmigiano-reggiano cheese for garnish(optional)
  1. Preheat then oven to 350.
  2. On a large baking sheet combine combine the zucchini, squash, onion, asparagus, tomatoes, broccoli, red pepper, mushrooms, olive oil, salt, pepper, garlic powder, onion powder and dill together.
  3. Roast for 30 minutes, stirring every 10 minutes.
  1. Cut the chicken into bite size pieces.
  2. In a large sautee pan, over medium heat, add the extra virgin olive oil.
  3. Add the chicken to the pan and season it with salt and pepper.
  4. Cook the chicken for about 6 minutes or until it is no longer pink in the middle.
  5. Add the spinach to the pan with the chicken and cook for an additional 20 seconds, or until the spinach is wilted.
  1. While the pasta is still hot toss it with the extra virgin olive oil and parmigiano-reggiano cheese. Add salt and pepper to taste.
  1. In a very large serving bowl, toss the roasted vegetables, chicken and pasta together. Make sure to add any juices from the roasted vegetable pan and the chicken pan.
  2. Again, salt and pepper to taste
  3. Also, feel free to add more olive oil if needed to the finished dish.
Recipe by The Hungry Housewife at