Name: Italian Pasta Salad with Roasted Chicken, Fennel, Peppers & Artichokes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1.02 kg chicken breasts, boneless skinless; 3 fennel bulbs; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 425 g penne pasta; 3 red bell peppers; 18 sun-dried tomatoes, oil-packed; balsamic vinegar; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; salt

Italian Pasta Salad with Roasted Chicken, Fennel, Peppers & ArtichokesItalian Pasta Salad with Roasted Chicken, Fennel, Peppers & Artichokes — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1.02 kg chicken breasts, boneless skinless

3 fennel bulbs

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

425 g penne pasta

3 red bell peppers

18 sun-dried tomatoes, oil-packed

balsamic vinegar

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Divide between two large baking sheet pans.

Trim, seed, and large dice bell peppers. Add to the baking sheets with the fennel.

Pat chicken dry with paper towels, large dice, and add to the baking sheets. Drizzle chicken and veggies with oil, then season with spices. Stir to combine 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 chicken is cooked through and veggies are tender, 20-25 minutes.

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 rinse under cold water to cool. Set aside.

While the pasta is cooking, using a clean cutting board, peel and mince garlic. Place in a large bowl along with oil, vinegar, salt, and crushed red pepper. Whisk to combine the dressing.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the dressing.

Drain and thinly slice artichoke hearts and sun-dried tomatoes. Add both to the bowl.

When the chicken and veggies are done, remove from the oven. Add to the bowl, along with cooled pasta, and stir to combine.

To serve, divide pasta salad between plates or bowls. Enjoy!

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