Rotini with roasted chicken and cauliflower

Go ahead and get a second helping of this pasta

Image for Rotini with roasted chicken and cauliflower

After a long week, dinner doesn't need to be complicated. This simple pasta dish with roast chicken and vegetables will fill you up in no-time, leaving you with plenty of free time to Netfix and relax on a Friday night.

3 tbsp olive oil
4 cloves garlic
2 tsp paprika
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 cups cauliflower florets
1 red pepper, chopped
1 onion, sliced
1 carrot, sliced
2 boneless skinless chicken breasts, cubed
1/2 cup sodium-reduced chicken broth
1/2 cup peas
1 tbsp red wine vinegar
1 package CatelliĀ® Healthy HarvestĀ® Ancient Grains Rotini

Preheat oven to 400 F. 

In a medium bowl, whisk together oil, garlic, paprika, oregano, salt and pepper, and reserve 1 tbsp of mixture. Toss cauliflower, red pepper, onion and carrot in medium bowl with oil and garlic mixture, and transfer to baking sheet.

Coat chicken with reserved oil and garlic mixture and transfer to separate baking sheet. Roast vegetables and chicken for 30 minutes.

Cook rotini according to package directions; drain well. Return to saucepan over high heat with broth, peas, chicken, vegetables, reserved oil mixture and vinegar. Cook for 2 minutes. 

Per serving: 498 calories, 14.5 g fat, 36 mg cholesterol, 294 mg sodium, 67 g carbohydrates, 11 g fibre, 4.5 g sugar, 27 g protein.

4 servings
Prep Time:
10 minutes
Cook Time:
20 minutes