ROASTED CHICKEN & VEGETABLES PRIMAVERA
SERVES 4
PREP TIME: 25 Minute(s)
COOK TIME: 40 Minute(s)
INGREDIENTS
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1 Knorr® Vegetarian Vegetable or Chicken Bouillon Cube, crumbled
3 Tbsp. olive oil
4 medium red bell peppers, cut into bite-size pieces
3 medium yellow squash and/or zucchini, cut into bite-size pieces
2 medium onions, cut into bite-size pieces
3 cloves garlic, peeled
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
8 ounces whole grain penne pasta, cooked and drained (reserve 1/2 cup cooking water)
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PREPARATION
Preheat oven to 425°.
Combine Knorr® Vegetarian Vegetable Bouillon Cube with olive oil pressing with back of fork in large bowl. Add red peppers, squash, onions and garlic and toss to coat. Arrange vegetables on 2 jelly-roll pans. Roast 20 minutes. Stir in chicken and roast 20 minutes or until vegetables are tender and golden and chicken is thoroughly cooked.
Arrange vegetables and chicken in large serving bowl, smashing garlic. Evenly pour reserved pasta cooking water into jelly-roll pans, scraping up browned bits from bottom of pans; pour over vegetables and chicken. Add penne; toss to coat.
NUTRITION INFORMATION per serving
Calories 500, Calories From Fat 120, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 14g, Cholesterol 65mg, Sodium 520mg, Total Carbohydrates 61g, Sugars 10g, Dietary Fiber 10g, Protein 38g, Vitamin A 80%, Vitamin C 310%, Calcium 8%, Iron 25%
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