Description
A vibrant and hearty roasted summer vegetable and chicken pasta recipe, featuring tender chicken breasts roasted with a medley of fresh courgette, peppers, cherry tomatoes, and garlic, tossed with wholemeal pasta and finished with a flavorful sundried tomato and rosemary sauce. This dish delivers a perfect balance of smoky roasted flavors and wholesome ingredients for a satisfying weeknight meal.
Ingredients
Scale
For the Roasted Chicken and Vegetables
- 2 tbsp olive or rapeseed oil
- 2 tbsp sundried tomato purée
- 2 tbsp red wine vinegar
- Pinch of chilli flakes, plus extra to serve (optional)
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 chicken breasts (skin-on if possible)
- 1 courgette, halved lengthways and sliced
- 1 pepper (any colour), chopped
- 250g cherry tomatoes, halved
- 4 garlic cloves, unpeeled
For the Pasta
- 180g wholemeal pasta
To Serve
- Parmesan, finely grated
- Drizzle of extra virgin olive oil
Instructions
- Preheat the oven: Set your oven to 190C (170C fan)/gas mark 5 to ensure it is ready for roasting the chicken and vegetables evenly.
- Prepare the roasting mixture: In a roasting tin, combine the olive or rapeseed oil, sundried tomato purée, red wine vinegar, a pinch of chilli flakes, chopped rosemary leaves, and seasoning. Mix well to create a flavorful paste.
- Coat the chicken and add vegetables: Turn the chicken breasts in the tomato and herb paste until fully coated. Then add the courgette slices, chopped pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss everything together gently to coat the vegetables in the mixture. Place the chicken breasts on top of the vegetables.
- Roast the chicken and vegetables: Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F). Once done, set the chicken aside on a plate and loosely cover with foil to rest.
- Continue roasting the vegetables: Return the vegetables and garlic to the oven for an additional 15 minutes. This enables the vegetables to soften fully and develop a slight char, enhancing their flavor.
- Cook the pasta: While the vegetables finish roasting, cook the wholemeal pasta according to package instructions until al dente. Reserve a splash of the pasta cooking water before draining.
- Make the vegetable sauce: Squeeze the softened garlic cloves from their skins into the roasting tin. Mash the garlic with a fork to form a paste. Squash some of the roasted cherry tomatoes and add a splash of the reserved pasta water. Stir well, scraping any caramelized bits from the tin to create a rich, saucy mix.
- Combine pasta and sauce: Drain the cooked pasta and add it directly to the roasting tin with the vegetable sauce. Toss thoroughly to coat the pasta evenly. Season to taste.
- Serve: Slice the rested chicken breasts and arrange them on top of the pasta in shallow bowls. Finish each serving with a drizzle of extra virgin olive oil, a sprinkle of finely grated parmesan, and an optional pinch of chilli flakes for added heat and garnish.
Notes
- You can substitute the chicken breasts with skinless if preferred, but skin-on adds more flavor and moisture.
- If you prefer a spicier dish, add more chilli flakes to the sauce or to garnish.
- Use other summer vegetables like aubergine or mushrooms for variation.
- Wholemeal pasta adds fiber and nutrients but you can use regular pasta if preferred.
- Ensure the chicken is cooked to a safe internal temperature of 75°C (165°F) to avoid foodborne illness.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: chicken pasta, roasted vegetables, summer recipe, wholemeal pasta, healthy dinner, Mediterranean-inspired
