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Cavatappi w/Roasted Chicken & Vegetables




Source of Recipe


Posted by Bev/Cooking For Us


Recipe Introduction






Recipe Link: http://members.boardhost.com/CookingForUs/

List of Ingredients




4 medium red potatoes, cut into 3/4-inch cubes (2 1/2 cups)
2 cups 1-inch cauliflowerets
1 large yellow or red bell pepper, cut into 1-inch pieces
4 medium roma (plum) tomatoes, cut into 1-inch pieces (1 1/2 cups)
1 medium onion, coarsely chopped (1/2 cup)
2 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves
1 tablespoon chicken seasoning or seasoned salt
2 cups uncooked cavatappi or fusilli (corkscrew pasta) (6-ounces)
1/3 cup finely chopped fresh parsley
3 cloves garlic, finely chopped
2 tablespoons grated lemon peel



Recipe



1. Heat oven to 425º. Mix potatoes, cauliflowerets, bell pepper, tomatoes, onion and oil in 6-quart roasting pan. Top with chicken. Sprinkle with chicken seasoning.
2. Bake uncovered abut 45 minutes, stirring vegetables occasionally, until vegetables are very tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Cook and drain pasta as directed on package. Mix parsley, garlic and lemon peel; set aside.
4. Chop chicken into 1-inch pieces. Toss chicken, vegetable mixture and pasta. Sprinkle with parsley mixture.