Celebrate spring with this light and nutrient-rich meal.  It scores big on flavour, simplicity and speed. For ease, pick up a rotisserie chicken from the grocery store.

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Serves: 4

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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