Roasted Vegetable and Chicken Pesto Penne #weekdaysupper

Chicken and Roasted Vegetables Pesto Penne

 School is back in officially back in session. We’re on our second week. With all the teens activities and then my own projects and work, I feel like I’m pulled twenty directions and I hardly have time to take a breath. Let alone cook a healthy meal. This means I have to find quick and easy ways to put a healthy, yet hearty meal on the table for 5 busy teenagers. It’s not always easy.

In the meantime, my garden is overflowing and vegetables are pouring in at a rapid rate. I can’t keep up and my refrigerator reflects that. On the second night of school, I thought maybe I’d use up whatever I could get into a meal. This actually meant using up a whole  bunch of tomatoes, two zucchini, and half an onion. We made a salad to go with it, just so I could use up some more and then whipped up a homemade salad dressing which is coming to the blog soon.

For now, I hope you enjoy this easy meal, that is perfect for a great #weekdaysupper!

5.0 from 1 reviews

Roasted Vegetable and Chicken Pesto Penne #weekdaysupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 16oz. uncooked penne pasta
  • 1 cup of sliced zucchini (1 lg. or 2 sm.)
  • 2 cups sliced cherry tomatoes
  • ½ cup of chopped onion
  • 2 tablespoons extra virgin olive oil
  • salt & pepper
  • ¼ cup of grated Parmesan cheese
  • ¼ cup of sour cream
  • ¼ cup of pesto
  • 2 cups sliced cooked chicken
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Bring a large pot of salted water to a boil. Boil the pasta as directed on the package.
  3. Meanwhile while the pasta is boiling, toss the slices of zucchini and sliced tomatoes with the olive oil on a baking sheet; season with some salt and pepper. Roast the vegetables until tender, about 20 minutes.
  4. While the vegetables are roasting and the pasta is boiling, in a large bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat. Add roasted vegetables when done and toss again, gently to coat.

Don’t forget to check out all the other awesome #weekdaysupper meals this week!

Monday – The Weekend Gourmet  - Easy Cheesy-Chicken Enchiladas
Tuesday – The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Wednesday – Doggie At The Dinner Table – After Work Chicken Stir Fry
Thursday – Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Friday – Hezzi-D’s Books and Cooks - Baked Orange Chicken

Comments

    • says

      Me too Renee. I’ll often toss some on a pan with olive oil, salt and pepper, roast them and just eat them that way…. I was happy with the wonderful flavors in the pasta with the roasted veggies. Thanks!

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