Preparation time
10 minutes
Ready in
28 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 1 lb (500 g) Ontario Asparagus, trimmed
- 2 Ontario Greenhouse Sweet Peppers, seeded
- 2 tbsp (25 mL) olive oil
- 1/4 tsp (1 mL) each salt and pepper
- 1-1/2 cups (375 mL) Ontario Greenhouse Grape Tomatoes
- 12 oz (375 g) penne or other short pasta (about 4 cups/1 L)
- 2 cups (500 mL) cubed cooked Ontario Chicken
- 2 tbsp (25 mL) red wine vinegar
- 2 cloves garlic, minced
- 1/2 cup (125 mL) crumbled Ontario Aged White Cheddar Cheese
- 1/4 cup (50 mL) slivered fresh basil
- 2 green onions, thinly sliced
Instructions
lice asparagus diagonally into quarters and chop peppers into bite size pieces; place in medium bowl. Add 1 tbsp (15 mL) of the oil, salt and pepper and toss. Spread on rimmed baking sheet. Roast in 425°F (220°C) oven for 7 minutes. Add tomatoes and shake baking sheet; roast for 8 minutes or until asparagus is tender-crisp.
Meanwhile, in large pot of boiling lightly salted water, cook penne according to package directions until tender. Drain pasta, reserving 1 cup (250 mL) of the cooking water.
Return pot to medium heat. Add pasta, remaining oil, roasted vegetables, chicken, vinegar and garlic; toss to combine, adding enough of the pasta water to moisten to desired consistency. Cook, stirring, for 2 minutes or until chicken is heated through. Remove from heat. Stir in cheese, basil and green onions.
Cooking Tip: For a nutritional boost, try whole grain pasta, or read the label and select pasta that has been enriched with B-vitamins and iron.
Nutritional Information
1 serving:
- Protein: 39 grams
- Fat: 16 grams
- Carbohydrate: 77 grams
- Calories: 612
- Fibre: 6 grams