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Roasted summer veg & chicken pasta

Two bowls of roasted summer veg & chicken pasta

Roasted summer veg & chicken pasta

Name: Roasted summer veg & chicken pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 2 tbsp olive or rapeseed oil; 2 tbsp sundried tomato purée; 2 tbsp red wine vinegar; pinch of chilli flakes plus extra to serve (optional); 2 rosemary sprigs leaves picked and finely chopped; 2 chicken breasts (skin-on if possible); 1 courgette halved lengthways and sliced; 1 pepper (any colour), chopped; 250g cherry tomatoes halved; 4 garlic cloves unpeeled; 180g wholemeal pasta; parmesan finely grated, and drizzle of extra virgin olive oil, to serve

Cassie Best

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Serves 2

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 1 out of 5.4 ratingsRate

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Fuel up like an athlete with chicken pasta and roasted veg for dinner. Guaranteed to beat hunger pangs, it also provides four of your five-a-day

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive or rapeseed oil
2 tbsp sundried tomato purée
2 tbsp red wine vinegar
pinch of chilli flakes

plus extra to serve (optional)
2 rosemary sprigs

leaves picked and finely chopped
2 chicken breasts

(skin-on if possible)
1 courgette

halved lengthways and sliced
1 pepper

(any colour), chopped
250g cherry tomatoes

halved
4 garlic cloves

unpeeled
180g wholemeal pasta
parmesan

finely grated, and drizzle of extra virgin olive oil, to serve

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Nutrition: Per serving

kcal809
fat31g
saturates7g
carbs72g
sugars12g
fibre13g

high
protein53g
salt0.4g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Mix the oil, tomato purée, vinegar, chilli flakes, rosemary and some seasoning together in a roasting tin. Turn the chicken in the paste to coat, then tip in the veg and garlic, toss again and put the chicken on top of the veg. Roast for 20-25 mins until the chicken is cooked through. Set the chicken aside on a plate loosely covered with foil.
step 2

Return the veg to the oven for another 15 mins while you cook the pasta. When the veg is softened and has charred a little, remove from the oven. Squeeze the garlic cloves from their skins into the tin and mash to a paste with a fork. Squash some of the tomatoes as well, add a splash of pasta cooking water, then mix to make the veg saucy, scraping any veg stuck to the tin into the sauce.
step 3

Drain the pasta and tip it into the roasting tin, toss through the sauce and season. Serve the pasta in shallow bowls, slice the chicken and serve on top of the pasta. Finish with a drizzle of olive oil, a little grated parmesan and another pinch of chilli flakes, if you like.

Recipe from Good Food magazine, July 2024

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A star rating of 1 out of 5.4 ratings

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