This pasta primavera is an easy spring inspired meal that the whole family will love!
Total Time:45 minutes
12 ounces penne pasta
1 1/2 pounds boneless, skinless chicken breast
3 tablespoons extra virgin olive oil, divided
1 teaspoon coarse sea salt, divided
1 red bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 bunch broccoli, cut into florets
2 carrots, thinly sliced into coins
1 red onion, cut into one inch pieces
1/2 teaspoon garlic powder
2 tablespoons lemon juice (about 1 lemon)
1/2 cup shredded parmesan cheese
Cracked black pepper, for garnish
Fresh basil, thinly sliced, for garnish
Preheat the oven to 425 F.
Place the vegetables on a sheet pan and toss with 1 tablespoon olive oil and bake for 10 minutes. Rub the chicken with 1 tablespoon olive oil and the remaining salt and pepper.
After 10 minutes, remove the vegetables from the oven and place the chicken on the sheet pan. Bake for an additional 20 minutes, until the chicken is fully cooked through and the vegetables are browned.
While the chicken and vegetables are roasting, cook and drain the pasta according to package instructions.
Cut the chicken breast into 1-inch cubes, the toss with the pasta, roasted vegetables, remaining tablespoon of olive oil, garlic powder, lemon juice, and parmesan cheese. Garnish with pepper and basil and serve!