Skip to Content

Roasted Vegetable and Chicken Pesto Penne

Share this Recipe!

Roasted vegetables and creamy pesto chicken combine to make this Roasted Vegetable and Chicken Pesto Penne the perfect solution to dinner tonight!

Roasted Vegetable and Chicken 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.

Roasted Vegetable and Chicken Pesto Penne

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.

Roasted Vegetable and Chicken Pesto Penne

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

Roasted Vegetable and Chicken Pesto Penne

Roasted Vegetable and Chicken Pesto Penne

Roasted Vegetable and Chicken Pesto Penne

Yield: 4 -6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Roasted vegetables and creamy pesto chicken combine to make this Roasted Vegetable and Chicken Pesto Penne the perfect solution to dinner tonight!

Ingredients

  • 16 oz. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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

Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tara

Wednesday 28th of August 2013

Oh yum, this looks like a perfect #weekdaysupper!!! Love the sour cream, pesto combo!!

Lane @ Supper for a Steal

Thursday 22nd of August 2013

This reminds me I really need to make some pesto soon. What a fabulous and easy dinner. Totally should have had this recipe last night when I got home from work at 7.

Lori @ Foxes Love Lemons

Thursday 22nd of August 2013

Yum, this is my kind of meal! I make something similar to this at least one a week - use up what's in the fridge pasta night!

Jennie @themessybakerblog

Thursday 22nd of August 2013

Nicole, I love this pasta. It's easy, delicious, and healthy. Can't get any better than that. I will be trying this soon.

Nicole Cook

Thursday 22nd of August 2013

Thanks Jennie! We really enjoyed it and it was fresh and full of flavor. So good!

Helene D'souza

Thursday 22nd of August 2013

Oh yes that's my kind of weeknight meal pasta dish Nicole! A nice time saver and super delicious, no doubt. =)

Nicole Cook

Thursday 22nd of August 2013

Thanks Helene, it was fabulous and a great way to use up fresh from the garden veggies. Roast whatever you have on hand! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe