Roasted Summer Vegetable and Chicken Pasta

Name: Roasted Summer Vegetable and Chicken Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 2 chicken breasts; 1 courgette, halved lengthways and sliced; 1 bell pepper; 250 g cherry tomatoes; 4 clove garlic, unpeeled; 180 g wholemeal pasta; 2 tbsp olive or rapeseed oil; 2 tbsp sun-dried tomato paste; 2 tbsp red wine vinegar; 2 sprig rosemary, finely chopped; Parmesan, finely grated; extra-virgin olive oil; chilli flakes

This roasted summer vegetable and chicken pasta is a fresh, satisfying dinner with tender chicken, sweet blistered tomatoes, and a light garlic-tomato sauce. Everything comes together with minimal hands-on effort, making it an easy weeknight pasta that still feels special.

Servings2 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

chicken breasts
2
courgette, halved lengthways and sliced
1
bell pepper
1
cherry tomatoes
250 g
garlic, unpeeled
4 clove
wholemeal pasta
180 g
olive or rapeseed oil
2 tbsp
sun-dried tomato paste
2 tbsp
red wine vinegar
2 tbsp
rosemary, finely chopped
2 sprig
Parmesan, finely grated
extra-virgin olive oil
chilli flakes

Step-by-Step Instructions

Preheat the oven to 190C/170C fan/gas 5. In a large roasting tin, mix the olive oil, sun-dried tomato paste, red wine vinegar, chilli flakes, chopped rosemary, salt, and black pepper. Add the chicken breasts and turn to coat well.

Add the courgette, bell pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss the vegetables in the seasoning mixture, then place the chicken on top. Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are starting to soften. Transfer the chicken to a plate, cover loosely with foil, and set aside.

Return the vegetables to the oven and roast for 15 minutes more while you cook the pasta in salted boiling water until al dente. Reserve a splash of the pasta cooking water before draining.

Remove the roasting tin from the oven. Squeeze the softened garlic from its skins into the tin, then mash it into the tomatoes with a fork. Lightly crush some of the tomatoes and stir in a little reserved pasta water to create a loose, glossy sauce, scraping up any caramelized bits from the pan.