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Cavatappi W/Roasted Chicken & Veggies




Source of Recipe


Betty Crocker






List of Ingredients



• 4 medium red potatoes, cut into 3/4" cubes (2 1/2 cups)
  
• 2 cups 1" cauliflowerets
  
• 1 large yellow or red bell pepper, cut into 1" pieces
  
• 4 medium roma tomatoes, cut into 1" pieces (1 1/2 cups)
  
• 1 medium onion, coarsely chopped (1/2 cup)
  
• 2 T olive oil
  
• 1 lb boneless, skinless chicken breast halves
  
• 1 T chicken seasoning*
  
• 2 cups uncooked cavatappi or fusilli pasta (6 oz)
  
• 1/3 cup finely chopped fresh parsley
  
• 3 cloves garlic, finely chopped
  
• 2 T grated lemon peel**
  






Instructions



1. Preheat oven to 425 degrees. Mix potatoes, cauliflowerets, bell pepper, tomatoes, onion and oil in 6 quart roasting pan. Top with chicken. Sprinkle with chicken seasoning.
   
2. Bake uncovered about 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. Toss chicken, vegetable mixture and pasta. Sprinkle with parsley mixture.
   






Final Comments


4 servings

*Seasoned salt can be used instead of the chicken seasoning.

**For a fun new flavor twist, substitute orange peel for the lemon peel.