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Early Spring Pasta with Oven Roasted Chicken Recipe

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This recipe for Early Spring Pasta with Oven Roasted Chicken is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts, 3-4 ounces each.
1 cup fat free italian dressing
4 cups cooked whole wheat pasta
1 red onion, sliced
3 cloves garlic, minced
1 bunch asparagus, cut into 1 inch pieces
1 8oz bag baby spinach
1 pint cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Garnish with shaved parmesan cheese
Directions:
Directions:
1. Marinate chicken breasts in Italian dressing for at least 1 hour in the refrigerator. (chicken can be marinated up to 8 hours.)
2. Water can be heated for the pasta and vegetables can be cut.
3. Place chicken on a foil-lined sheet pan and bake at 350 degrees for 12-15 minutes until internal temp reaches 1650.
4. While chicken is cooking, prepare pasta according to package directions.
5. Sauté garlic, onion and asparagus in olive oil. When asparagus begins to soften, add tomatoes and spinach and continue to saute until spinach is cooked and tomatoes begin to wrinkle.
6. Add drained pasta to vegetables and mix thoroughly. Season with salt and pepper.
7. Top pasta with chicken breast and garnish with parmesan cheese.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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