Description
A delicious and wholesome roasted summer vegetable and chicken pasta dish featuring tender chicken breasts roasted with vibrant seasonal vegetables, tossed with wholemeal pasta and finished with a hearty garlic and tomato sauce, parmesan, and a hint of chilli for a subtle kick.
Ingredients
Scale
Marinade and Roasting Mix
- 2 tbsp olive or rapeseed oil
- 2 tbsp sundried tomato purée
- 2 tbsp red wine vinegar
- Pinch of chilli flakes, plus extra to serve (optional)
- 2 rosemary sprigs, leaves picked and finely chopped
- Salt and freshly ground black pepper, to season
Main Ingredients
- 2 chicken breasts (skin-on if possible)
- 1 courgette, halved lengthways and sliced
- 1 pepper (any colour), chopped
- 250g cherry tomatoes, halved
- 4 garlic cloves, unpeeled
- 180g wholemeal pasta
To Serve
- Parmesan, finely grated
- Drizzle of extra virgin olive oil
Instructions
- Prepare the Oven and Marinade: Preheat your oven to 190°C (170°C fan) or gas mark 5. In a roasting tin, combine olive or rapeseed oil, sundried tomato purée, red wine vinegar, a pinch of chilli flakes, chopped rosemary leaves, and season with salt and pepper. Mix well to create a flavorful paste.
- Coat Chicken and Add Vegetables: Turn the chicken breasts in the marinade paste until fully coated. Add the sliced courgette, chopped pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss everything together to mix, then place the chicken breasts on top of the vegetable mixture.
- Roast Chicken and Vegetables: Roast in the heated oven for 20-25 minutes until the chicken is cooked through and juices run clear. Remove the chicken from the tin and place it on a plate loosely covered with foil to rest.
- Continue Roasting Vegetables: Return the vegetables (without the chicken) to the oven and roast for an additional 15 minutes until softened and lightly charred.
- Cook the Pasta: While the vegetables finish roasting, cook the wholemeal pasta in boiling salted water according to the package instructions until al dente. Reserve some pasta cooking water before draining.
- Prepare the Sauce: Remove the roasting tin from the oven. Squeeze the roasted garlic out of their skins into the tin and mash to form a paste with a fork. Gently crush some of the roasted cherry tomatoes with the back of a spoon. Add a splash of reserved pasta cooking water and mix everything together, scraping up any vegetable bits stuck to the tin to create a thick, flavorful sauce.
- Toss Pasta with Sauce: Drain the pasta and tip it into the roasting tin with the vegetable sauce. Toss well to coat the pasta evenly and season to taste with salt and pepper.
- Serve: Divide the pasta among shallow bowls. Slice the rested chicken breasts and arrange on top of the pasta. Finish with a drizzle of extra virgin olive oil, a sprinkle of finely grated parmesan, and an extra pinch of chilli flakes if desired.
Notes
- Using skin-on chicken breasts adds extra flavor and helps keep the meat juicy during roasting.
- You can substitute wholemeal pasta with regular pasta if preferred, but wholemeal adds extra fiber and nutrients.
- For a spicier dish, add more chilli flakes either in the marinade or as a garnish.
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 75°C (165°F) or juices run clear.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted chicken pasta, summer vegetables pasta, wholemeal pasta recipe, healthy chicken dinner, Mediterranean pasta, easy roasted vegetable pasta
