Pasta with roasted vegetables and succulent chicken.
Serves: 8 person(s)
Preparation Time: 25 mins
1 leek, thinly sliced, separated
1 eggplant, cut in half lengthwise and sliced
1 each medium red and yellow bell pepper, cut into 1 inch pieces
2 Tbsp balsamic vinegar
1 Tbsp balsamic vinegar, extra
1 Tbsp olive oil
5 medium cloves garlic, minced
1/2 tsp black pepper
1/2 cup low-sodium chicken stock
8 1/2 oz skinless chicken breast, cooked and cut into cubes
1 Tbsp fresh basil, chopped (optional)
8 1/2 oz cooked penne pasta, whole grain or vegetable
1 ripe avocado, seeded, peeled, cut into 16 slices
8 fresh basil leaves (for garnish)
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.
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