Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 4 cups

Ingredients

  • 1 small bulb Fennel fresh
  • 2 cups Cauliflower chopped (or broccoli)
  • 1 Red and Green Bell Pepper sliced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Parsley fresh, chopped
  • 2 tsp Italian Seasoning divided
  • 1/2 tsp Each Salt and Fresh Ground Pepper divided
  • 2 boneless Skinless Chicken Breast
  • 3 cloves Garlic minced
  • 1 cup Vegetable Broth
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 4 cups Cooked Penne Pasta hot
  • Grated Parmesan Cheese optional

Instructions

  • Cut fronds from fennel and chop enough feathery tops to make 2 tbsp (30 mL); set aside. Cut the fennel in half, lengthwise and remove core. Slice thinly and place in a large bowl. Add cauliflower, peppers, oil, parsley, 1 tsp (5 mL) of the seasoning and half each of the salt and pepper. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 25 minutes or until tender and golden.
  • In a large nonstick skillet, cook, chicken, remaining Italian seasoning, garlic and remaining salt and pepper over medium heat for 5 minutes. Add broth; cover and cook for 5 minutes or until chicken is no longer pink.
  • Whisk together cornstarch and water; stir into chicken mixture until thickened. Add roasted vegetables and toss to combine. Serve over pasta and sprinkle with cheese if using.
Nutrition Facts
Mixed Roasted Vegetable and Chicken Pasta
Amount per Serving
Calories
400
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
50
mg
17
%
Sodium
 
630
mg
27
%
Carbohydrates
 
51
g
17
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
28
g
56
%
Vitamin A
 
1250
IU
25
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
80
mg
8
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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