ROASTED CHICKEN AND VEGETABLE PASTA PRIMAVERA

ROASTED CHICKEN AND VEGETABLE PASTA PRIMAVERA image

Categories Chicken

Number Of Ingredients 12

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1 1/2 pounds thin asparagus spears
1 cup matchstick-cut carrots
1/2 medium-size sweet onion, halved and thinly sliced (about 1 cup)
1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup shaved fresh Parmesan cheese

Steps:

1) Preheat oven to 450. 2) Snap off tough end sof asparagus, and cut asparagus into 2-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes. 3) While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm. 4) Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.