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Chicken and Pasta Primavera




Source of Recipe


Susan Manlin Katzman


List of Ingredients




2 to 2 1/2 lb. meaty chicken
pieces (breasts, thighs, and
drumsticks)
4 cups vegetables, peeled,
trimmed, and cut into 1-inch
pieces (carrots, celery,
zucchini, and/or
yellow summer squash)
1 medium onion, cut
into wedges
2 Tbsp. Dijon-style mustard
1 Tbsp. olive oil
2 large cloves garlic, minced
1 tsp. dried oregano, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. celery salt
1/4 tsp. pepper
1/8 tsp. salt
2 cups dried pasta (6 oz.
spaghetti, bow ties, or shells)
Freshly shredded Parmesan
cheese (optional)



Recipe



Skin chicken ands rinse chicken; pat dry. Set aside.

In a 13x9x2-inch baking pan combine vegetables and onion. In a small bowl stir together mustard and olive oil. Drizzle about 2 tablespoons of the mustard-oil mixture over vegetables. Sprinkle the garlic, oregano, thyme, celery salt, pepper, and salt over vegetables. Toss gently to coat.

Arrange the chicken pieces, boneside down, on top of vegetables. Brush chicken with remaining mustard-oil mixture.

Bake, uncovered, in a 350[degrees] oven about 1 hour or till chicken is tender and no longer pink. Just before removing chicken from the oven, cook pasta till just tender. Drain well. Remove chicken pieces to serving platter. Cover and keep warm.

In a large serving bowl combine pasta with vegetables and juices from pan. Toss to combine. Sprinkle with Parmesan cheese, if desired. Serve pasta and vegetables with chicken pieces.

YIELD: 6 Servings

Nutrition facts per serving: 329 cal., 12 g total fat (3 g sat. fat), 69 mg chol., 410 mg sodium, 27 g carbo., 2 g fiber, and 27 g pro. Daily Values: 58% vit. A, 7% vit. C, 5% calcium, and 15% iron.