Creamy Herb Chicken Penne with Roasted Vegetables
Lush Herb Chicken Penne with Roasted Vegetables in Creamy Sauce
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 cups penne pasta
1 cup heavy cream
1/2 cup chicken broth (low-sodium)
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 cup cherry tomatoes, halved
1 medium zucchini, chopped
1 red bell pepper, chopped
1 tablespoon olive oil (for vegetables)
Directions:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped zucchini, red bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until vegetables are tender and lightly browned.
While the vegetables roast, bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken and sprinkle with Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, or until the chicken is golden and cooked through. Remove chicken from skillet and set aside.
In the same skillet, pour in the chicken broth and bring to a simmer. Stir in the heavy cream, Parmesan cheese, fresh basil, and parsley. Let the sauce simmer for 3-4 minutes, until it thickens slightly.
Add the cooked chicken, roasted vegetables, and cooked penne pasta to the skillet. Stir to combine and heat through, about 2 minutes.
Serve immediately, garnished with additional herbs and Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings