Thursday, April 2, 2009
Quick and Easy
We tried another recipe that the whole family really enjoyed, so here it goes.
Roasted Chicken and Vegetable Pasta Primavera
1 1/2 lbs this asparagus spears
1 c matchstick-cut carrots
1/2 medium sweet onion-thinly sliced
1 tsp bottled minced garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp fresh ground pepper
1 pint grape tomatoes
8 oz uncooked whole wheat penne pasta
2 cups sliced rotisserie chicken breast
3/4 c whipping cream
2/3 c shaved fresh Parmesan cheese
Preheat oven to 450 degrees
Snap off tough ends of asparagus, and cut asparagus into 2 inch pieces. Combine asparagus, carrots, onion, and garlic in an oven safe pan. Drizzle with olive oil and sprinkle with salt and pepper; toss gently to coat. Bake at 450 degrees for 10 minutes or until vegetables begin to brown. Stir vegetables. Add tomatoes and cook another 5 minutes.
While veggies roast, cook pasta. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserve water warm.
Combine chicken, vegetables, pasta, reserved water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.
318 calories per serving
7 Weight Watchers points
This comes together really quick, from start to finish it was less than 20 minutes. Now that is my kind of dinner prep!!!!