Roasted Pepper Chicken Pasta (Printable Version)
Hearty pasta with succulent chicken, roasted peppers, and herbes de Provence for rich flavor in every bite.
# What You'll Need:
→ Pasta
01 -
10.5 ounces whole wheat penne
→ Protein
02 -
2 cups diced chicken breast
→ Vegetables
03 -
2 medium bell peppers, sliced (red and yellow)
04 -
1 medium red onion, sliced
→ Condiments and Spices
05 -
2 tablespoons olive oil
06 -
1 teaspoon herbes de Provence
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. In a large bowl, combine diced chicken breast, sliced bell peppers, and sliced red onion. Drizzle with olive oil and sprinkle with herbes de Provence, tossing to coat evenly.
02 -
Arrange the coated chicken and vegetables in a single layer on a baking tray. Roast for 20 to 25 minutes or until the chicken is fully cooked and vegetables are golden brown.
03 -
Meanwhile, bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to package directions until al dente. Drain pasta thoroughly.
04 -
Transfer cooked penne to a serving dish. Top with roasted chicken and vegetables. Toss gently to combine and serve immediately.
# Additional Notes:
01 -
For added flavor, garnish with freshly cracked black pepper or a sprinkle of parmesan cheese.