Recipe: Roasted Chicken and Vegetable Pasta Primavera

This recipe was given to me by a friend.  This recipe is a keeper!!!  Packed with vegetables and even the kids loved it! Try this for a quick week night supper, or impress your company!

ROASTED CHICKEN AND VEGETABLE PASTA PRIMAVERA

Roasting the vegetables deepens their flavors.  A small amount of cream per serving is the ticket to an incredibly rich and tasty – yet healthful-pasta dish.

1 1/2 pounds thin asparagus spears

1        cup matchstick-cut carrots

1/2 medium-size sweet onion, halved and thinly sliced (about 1 cup)

1       teaspoon  minced garlic

1       teaspoon olive oil

1/2   teaspoon salt

1/4   teaspoon freshly ground black pepper

1        pint grape tomatoes

8       ounces uncooked penne

2       cups sliced rotisserie chicken breast

3/4   cup whipping cream

2/3   cup shaved fresh Parmesan cheese

1.  Preheat oven to 450 degrees

2.  Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces.  Combine asparagus and next 3 ingredients in large roasting pan.  Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coast.  Bake at 450 degrees for 10 minutes or until vegetables begin to brown; stir vegetables.  Add tomatoes, and cook 5 minutes.

3.  While vegetables roast, cook pasta according to package directions, omitting salt and fat.  Drain well, reserving 1/3 cup pasta water.  Keep pasta and reserved water warm.

4.  Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat.  Sprinkle with cheese.  Serve immediately.  Yield; 8 servings (serving size; 1 1/4 cups).

Per servings:  Cal 318 (39% from fat); Fat 13.7 g; Pro 20.9g, Carb 27.8g; Fib 2.8g; Chol 67mg; Iron 2.6mg; Sod 434mg; Calc 181mg.