Name: Basil Pesto Pasta with Chicken, Roasted Asparagus, Zucchini & Tomato
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; ¾ cup basil pesto; 1.02 kg chicken breasts, boneless skinless; 3 small pkgs grape tomatoes; 425 g rotini pasta; 3 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt

Basil Pesto Pasta with Chicken, Roasted Asparagus, Zucchini & TomatoBasil Pesto Pasta with Chicken, Roasted Asparagus, Zucchini & Tomato — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

¾ cup basil pesto

1.02 kg chicken breasts, boneless skinless

3 small pkgs grape tomatoes

425 g rotini pasta

3 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Snap (or cut) off woody ends of the asparagus; cut spears into 2-inch pieces. Divide between two baking sheet pans.

Trim and medium dice zucchini. Add to the baking sheets with the asparagus.

Halve tomatoes and add to the baking sheets.

Pat chicken dry with paper towels and large dice. Add to the baking sheets.

Drizzle veggies and chicken with oil, then season with spices. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender and chicken is cooked through, 15-20 minutes. Remove from oven.

Meanwhile, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and return to the pan. Cover and set aside to keep warm.

When the veggies and chicken are done, carefully transfer them to the pot with the pasta. Add the pesto and stir to combine.

To serve, divide pasta between plates or bowls and enjoy!

Open this recipe in Flambette