Roasted Vegetable and Chicken Pesto Penne
A vibrant and satisfying pasta dish with roasted vegetables, tender chicken, and a rich, herby pesto sauce. Perfect for weeknights or make-ahead meals.
Ingredients
Scale
- 12 ounces Penne Pasta
- 2 medium Chicken Breasts, boneless and skinless
- 1 medium Zucchini, chopped
- 1 large Red Bell Pepper, sliced
- 1 cup Cherry Tomatoes
- 1 small Red Onion, sliced
- 1 cup Pesto Sauce
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Parmesan Cheese, grated
Instructions
- Preheat Your Equipment: Set oven to 425°F and line a baking sheet with parchment paper.
- Combine Ingredients: Toss zucchini, bell pepper, tomatoes, and onion with 2 tablespoons of olive oil, salt, and pepper. Spread on baking sheet.
- Prepare Your Cooking Vessel: Boil salted water in a large pot. Cook penne until al dente. Drain and set aside.
- Assemble the Dish: While veggies roast for 20-25 minutes, sauté chicken in 1 tablespoon olive oil until cooked through. Slice into pieces.
- Cook to Perfection: In a large bowl, combine pasta, roasted veggies, chicken, and pesto. Toss with a splash of pasta water if needed.
- Finishing Touches: Sprinkle with grated Parmesan and drizzle with olive oil.
- Serve and Enjoy: Garnish with more Parmesan and basil if desired. Serve warm.
Notes
- Use homemade or quality pesto for the best flavor.
- Roast vegetables in a single layer to avoid steaming.
- Save pasta water to help bind the pesto sauce.
- Great for meal prep and can be served cold as a pasta salad.
Find it online: https://tastyze.com/roasted-vegetable-and-chicken-pesto-penne/