Chicken Bruschetta pasta with roasted Mediterranean vegetables
Chicken and tomato pasta with zucchini, mushrooms and squash
- Large Mixing bowl
- Large Skillet
- Rimmed Baking Sheet Pan
- Silicone Baking Mat
Vegetables
- 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)
- ⅓ 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)
Vegetables
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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