Chicken Bruschetta pasta with roasted Mediterranean vegetables

Jenn’s Recipes Made Easy!
Chicken and tomato pasta with zucchini, mushrooms and squash
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Course Dinner
Cuisine Italian, Mediterranean


Large Mixing bowl
Large Skillet
Rimmed Baking Sheet Pan
Silicone Baking Mat



  • 4 Medium zucchini cut in half moons
  • 4 Medium yellow squash cut in half moons
  • 1 lb. Mushrooms cut in half
  • ½ tsp. garlic powder
  • ½ tsp. rosemary
  • ½ tsp. Dried Oregano
  • ¼ tsp. Celery seed
  • ½ tsp. Onion powder
  • 1 tsp. Lemon Juice
  • 2 tbsp. Vegetable Oil
  • Salt and Pepper to taste

Chicken Bruschetta

  • ½ tsp. Onion powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Basil
  • ½ tsp. Dried Oregano
  • Red Pepper Flakes to taste
  • ¼ cup grated parmesan cheese
  • 2 lbs. Roma Tomatoes about 4 or 5 quartered
  • cup Vegetable Oil
  • 1 8 oz package Dried Pasta
  • 2 tbsp. Balsamic Vinegar
  • 1-2 lbs. boneless skinless chicken breasts cut into 1/2 inch strips



  • Pre-heat oven to 425° F
  • In a large mixing bowl, combine all seasonings, oil and vegetables.
  • Spread seasoned vegetables evenly in a single layer on rimmed baking sheet lined with foil or silicon mat.
  • Place on upper middle rack in oven and bake for 30 minutes or until desired texture. (I bake the veggies along with the chicken on 2 different racks)

Chicken Bruschetta with Pasta

  • Pre-heat oven 425° F ( I cook at the same time I cook the veggies)
  • Add all of the seasoning in a large mixing bowl, add chicken strips and tomatoes, making sure to coat evenly.
  • Place in a single layer on rimmed baking sheet lined with foil or silicon mat.
  • Place on middle rack in oven and bake 30 minutes or until chicken is cooked through 165°F
  • When there is about 15 minutes left, i start my pasta so that it is done about the same time as the chicken and vegetables.
  • Once fully cooked, drain pasta, add chicken and tomatoes and pan juices and combine well and serve along side vegetables.


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