Roasted Vegetable and Chicken Pesto Penne
Roasted vegetables and creamy pesto chicken combine to make this Roasted Vegetable and Chicken Pesto Penne the perfect solution to dinner tonight!
Servings 6
Calories 588kcal
Ingredients
- 16 oz. penne pasta uncooked
- 1 cups zucchini sliced
- 2 cups cherry tomatoes sliced
- ½ cups onion chopped
- 2 tablespoons extra virgin olive oil
- salt & pepper
- ¼ cups Parmesan cheese grated
- ¼ cups sour cream
- ¼ cups pesto
- 2 cups chicken cooked and sliced
Instructions
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Boil the pasta as directed on the package.
- 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.
- 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.
Nutrition
Calories: 588kcal | Carbohydrates: 62g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 239mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 647IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 2mg