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Roasted Chicken Pasta with Veggies

Once I knew I was headed down to Kiawah the other weekend, I asked my dad if he could pretty please make his pasta dish.

He had no idea what I was talking about.

There's no official name and I've just always referred to it as "that pasta that dad makes" even though apparently I'm the only one who knows what that dish is. But what I wanted was some roasted chicken with linguine and veggies that my dad has made a couple of times while I've been visiting Kiawah.

Officially, it is now known as Roasted Chicken Pasta with Veggies.

3 boneless, skinless chicken breasts
1 onion {chopped}
4 cloves garlic {pressed}
Olive oil
1/2 stick of butter
1 16oz can of petite diced tomatoes
1 box linguine

Roasted Chicken:
1. Preheat oven to 350.
2. Combine the chopped onion, pressed garlic, & 1/2 stick of butter into a roasting pan. Place the roasting pan in the oven until the butter has melted.
3. Season the chicken breasts with salt & pepper, and then place in the roasting pan. Dredge the chicken through the onions/garlic/butter in the roasting pan and scoops some onions/garlic on top of the chicken.
4. Place roasting pan in the oven and cook for 35 minutes.
6. When done, pull the chicken out of the oven and pull apart with a fork. Set to the side. Save all the "juices" from the roasting pan.

1. Pour all of the "juices" from the roasting pan into a skillet.
2. Cut up zucchini and squash - add to the skillet.
3. Add diced tomatoes to the skillet.
4. Saute veggies until tender, adding salt & pepper to taste.
5. Add shredded chicken in, stir, and simmer on low until pasta is ready.

Pasta: cook per box directions.

Dish out some pasta into your bowl and add in the roasted chicken & veggies. 


Best. Pasta. Ever.

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