Chicken and roasted veggie pasta Dish

Here we go, I thought I would write this recipe down for my own good. I made a ton of this, it goes a long way, had tones left over and guess who ate the rest? ME! I just cannot get enough of it! I think because it feels clean. I know it’s pasta but the veggies in it make it so fresh and just YUMMY!


Chicken and roasted veggie pasta dish

Items you will need:

3 baked and chopped chicken breasts

17.6 ounces of pasta (or close to that, whatever kind you please)

8 mushrooms sliced

1 red pepper sliced

1 large sweet onion sliced

2 tbls sugar

2 yellow squash sliced

cherry tomatoes sliced

1 large handful of fresh spinach

a bundle of asparagus

olive oil

1 tbls garlic salt

1 1/2 of shredded Parmesan cheese


I take my sliced onion put it in a pan with olive oil drizzled over the top of it. Then I sprinkle the sugar over the top. On medium heat the onions will caramelize a bit and when they become translucent add the sliced mushrooms for just a few more minutes. I do that because it seems the mushrooms need just a little more time to cook than the rest. I take that off of the stove. I then take a cookie sheet and spray a nonstick spray on the pan and add all the sliced veggies; onion, mushrooms, red pepper,  squash, tomatoes, spinach, and asparagus all laid out on the pan. I then drizzle over the top olive oil,  sprinkle the garlic salt over the top of them and place them in  the oven on Broil. (I place the veggie sheet on the middle setting so that it will cook from the top but not burn and still cook the veggies thru.) I leave them in there for about 20 minutes. When you begin to see the edges of the veggies getting browned this is the sign to take them out.

I then drain my pasta and place it into a 9X13 pan, add the vegetables to the pasta along with the cooked chicken breasts and then sprinkle the Parmesan cheese over the top. Place foil over the top. Pan goes into oven at 350 degrees for about 10 minutes. WA-LA!

I serve with garlic bread and a green salad.


My favorite green salad

A head of lettuce

1 large handful of fresh spinach

1 cup of craisins

1/4 cup sunflower seeds

10 cherry tomatoes sliced in half

Croutons (if you desire)

1 cup crumbled feta cheese

My favorite dressing is Italian dressing mixed with equal parts of ranch. But, you may use whatever you please.


Place the lettuce and spinach mixed together in a bowl and then sprinkle over the top of  the craisins, sunflower seeds, tomatoes, and the feta cheese. I then add a few croutons to the top, for a little more crunch!

This salad has been a keeper in this family FOREVER!





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