YOUR SOLIN GENERATED RECIPE
Chicken and Roasted Vegetable Pasta with Rich Tomato Basil Sauce
Enjoy a vibrant and hearty dish with tender chicken, whole wheat pasta, and a medley of roasted zucchini and red bell pepper, all enveloped in a rich, homemade tomato basil sauce. This dish offers a balanced blend of savory chicken and fresh vegetable flavors, perfect for a satisfying and wholesome meal.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1 small Zucchini
1 medium Red Bell Pepper
1 medium Roma Tomato
1 tbsp Olive Oil
1 Garlic Clove
2 Fresh Basil Leaves
PREPARATION
Preheat your oven to 425°F. Slice the zucchini and red bell pepper into strips and toss with a little olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly charred around the edges.
Meanwhile, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add a drizzle of olive oil and cook the chicken breast for about 5-6 minutes on each side until golden and cooked through. Once done, slice the chicken into strips.
In the same skillet, add the garlic and sauté briefly until fragrant. Toss in the chopped Roma tomato and let it simmer for 3-4 minutes to form a light sauce. Stir in the basil leaves at the end.
Combine the cooked whole wheat pasta with the tomato basil sauce, and gently fold in the roasted vegetables and sliced chicken.
Serve warm, garnishing with a few extra basil leaves if desired for a fresh finish.