Warm Roasted Chicken Salad With Whole Wheat Penne
photo by Deb Wolf
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 473.19 ml grape tomatoes
- 1 red bell pepper, seeded and cut into 1/2-inch chunks
- 4 celery ribs, cut into sticks, then 1/2-inch lengths
- 3 garlic cloves, minced
- 29.58 ml extra virgin olive oil
- 1.23 ml dried oregano
- 3.69 ml salt
- 0.61 ml black pepper
- 0.61 ml lemon pepper
- 453.59 g boneless skinless chicken breast
- 354.88 ml whole wheat penne, uncooked
- 29.58 ml bottled lemon juice
directions
- Preheat oven to 450°F.
- Heat water to cook pasta.
- On one side of an 18x12" jelly roll pan, toss vegetables with garlic, 1 tablespoon oil, and 1/8 teaspoon each oregano, black pepper and salt. Spread in an even layer.
- Cut chicken breasts in half like a book, making 2 cutlets of each; then cut into 1" chunks.
- On the other side of the same jelly roll pan, toss chicken, lemon pepper, 1 tablespoon oil and 1/8 teaspoon each of oregano and salt. Spread in an even layer.
- Roast15 minutes or until chicken is done (160F).
- When pasta water comes to a boil, add 1/2 teaspoon salt and cook pasta following label directions while chicken and vegetables roast.
- Drain pasta and put into a large heatproof bowl.
- When chicken and vegetables are done add them and any juices to the bowl with the pasta.
- Add lemon juice and toss well.
- Serve.
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RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.