6
15 minutes
1 hour
Nonstick aluminum foil
3 medium tricolor bell peppers
1 medium red onion
12 cloves garlic
1 lb cherry (or grape) tomatoes
3/4 teaspoon red pepper flakes
3 tablespoons olive oil (divided)
5 teaspoons roasted garlic-herb seasoning (divided)
12 oz fresh, trimmed green beans
1 3/4 lb boneless/ skinless chicken breast
8 oz whole-wheat penne pasta
2 tablespoons fresh basil
6 tablespoons grated Parmesan cheese (divided)
- Preheat broiler. Bring water to boil for pasta; line baking sheet with foil. Cut peppers and onion into 1-inch slices and smash garlic. Place in large bowl: peppers, onions, garlic, tomatoes, pepper flakes, 2 tablespoons oil, and 3 teaspoons seasoning; toss to coat. Spread vegetable mixture in single layer on baking sheet. Place on top rack under broiler; broil 15-20 minutes or until vegetables are tender and charred, stirring halfway through cook time. Remove from oven and reduce heat to 425°F.
- Meanwhile, cut green beans into bite-size pieces. Place in bowl with chicken and remaining 1 tablespoon oil and 2 teaspoons seasoning; toss to coat (wash hands).
- Place chicken over vegetables; arrange beans around chicken. Bake 20-25 minutes or until beans are desired tenderness and chicken is 165°F. Cook pasta following package instructions; drain (reserving 1/4 cup pasta water).
- Chop basil; slice chicken thinly. Place in large bowl: basil, vegetable mixture, and pasta. Pour reserved pasta water onto baking sheet. Scrape with spoon to release browned bits and pour mixture into bowl; toss to coat.
- Divide pasta mixture among serving plates. Top each with chicken and sprinkle with 1 tablespoon cheese. Serve.
CALORIES (per 1/6 recipe) 450; TOTAL FAT: 14g; SAT FAT: 3g; TRANS FAT: 0.00g; CHOL: 75mg; SODIUM: 730mg; TOTAL CARB: 48g; FIBER: 8g; SUGARS: 10g; PROTEIN: 37g; CALC: 10%; VIT A: 0%; VIT C: 0%; IRON: 20%
Nonstick aluminum foil
3 medium tricolor bell peppers
1 medium red onion
12 cloves garlic
1 lb cherry (or grape) tomatoes
3/4 teaspoon red pepper flakes
3 tablespoons olive oil (divided)
5 teaspoons roasted garlic-herb seasoning (divided)
12 oz fresh, trimmed green beans
1 3/4 lb boneless/ skinless chicken breast
8 oz whole-wheat penne pasta
2 tablespoons fresh basil
6 tablespoons grated Parmesan cheese (divided)
- Preheat broiler. Bring water to boil for pasta; line baking sheet with foil. Cut peppers and onion into 1-inch slices and smash garlic. Place in large bowl: peppers, onions, garlic, tomatoes, pepper flakes, 2 tablespoons oil, and 3 teaspoons seasoning; toss to coat. Spread vegetable mixture in single layer on baking sheet. Place on top rack under broiler; broil 15-20 minutes or until vegetables are tender and charred, stirring halfway through cook time. Remove from oven and reduce heat to 425°F.
- Meanwhile, cut green beans into bite-size pieces. Place in bowl with chicken and remaining 1 tablespoon oil and 2 teaspoons seasoning; toss to coat (wash hands).
- Place chicken over vegetables; arrange beans around chicken. Bake 20-25 minutes or until beans are desired tenderness and chicken is 165°F. Cook pasta following package instructions; drain (reserving 1/4 cup pasta water).
- Chop basil; slice chicken thinly. Place in large bowl: basil, vegetable mixture, and pasta. Pour reserved pasta water onto baking sheet. Scrape with spoon to release browned bits and pour mixture into bowl; toss to coat.
- Divide pasta mixture among serving plates. Top each with chicken and sprinkle with 1 tablespoon cheese. Serve.
CALORIES (per 1/6 recipe) 450; TOTAL FAT: 14g; SAT FAT: 3g; TRANS FAT: 0.00g; CHOL: 75mg; SODIUM: 730mg; TOTAL CARB: 48g; FIBER: 8g; SUGARS: 10g; PROTEIN: 37g; CALC: 10%; VIT A: 0%; VIT C: 0%; IRON: 20%
