Pasta with roasted vegetables and succulent chicken.
Preparation Time: 25 mins
Cooking Time: 45 mins
Extra Time: 10 mins
(for pre-cooking pasta)
Preheat oven to 375ºF.
In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
In a small bowl, blend 2 tablespoons balsamic vinegar, oil, garlic and black pepper. Pour over vegetables and toss to coat.
Roast in preheated oven for 45 minutes, stirring twice.
Remove vegetables from oven and pour on extra tablespoon balsamic vinegar.
In a large bowl, toss together roasted vegetables, chicken, chicken stock, chopped fresh basil (optional), and cooked pasta.
Serve into 8 pasta bowls. Garnish with two slices avocado and a fresh basil leaf on each.