Chicken and roast vege pasta

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 2

Time to make: 40 mins

Ingredients

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1 carrot, cut in chunks
1 cup pumpkin, cut in chunks
1 red onion, cut into 8
spray oil
160g pasta shapes (we used spirals)
250g chicken breast, cut in bite-sized pieces
1 can cherry tomatoes, drained
2 cups silver beet or spinach
20g parmesan, grated
ground black pepper, to taste

Instructions

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1 Preheat oven to 200°C. Place carrots, pumpkin and onion in a baking dish and spray with oil. Roast for 30 minutes, or until soft and golden.

2 Meanwhile, cook pasta according to packet instructions. Drain and set aside, saving 1/4 cup of the pasta water.

3 Heat a pan over a medium-high heat and spray with oil. Add chicken and stir-fry until browned and just cooked through.

4 Remove vegetables from the oven. Add pasta to baking dish, with cherry tomatoes and baby kale. Mix gently to combine, adding pasta water to bring everything together.

5 Serve pasta garnished with parmesan and pepper.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 559 cal

Kilojoules 2340 kJ

Protein 47 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 16 g

Dietary fibre 10 g

Sodium 240 mg

Calcium 240 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.