Whole Wheat Penne Pasta with Roasted Vegetables and Marinated Chicken

After the holiday’s, its nice to eat a nice meal that isn’t loaded with lots of meat and gravy. I was looking for inspiration for a dinner tonight and was leaning towards homemade pizza (tomorrow night instead) but then changed to a version of Jessica’s dish from How Sweet it Is. Her recipe was for whole wheat orzo with grilled chicken and roasted veggies.

I decided to go with whole wheat penne instead. I did the roasted veggies, as described in her recipe, along with a piece of chicken. Without a grill or my grill pan, I just pan fried the chicken in a marinade of what was around. It turns out to be similar to Jessica’s ultimate marinade.

Here is the recipe, enjoy!

Ingredients:

Serves 2, with leftovers for an extra lunch

1 Chicken Breast
Whole Wheat Penne (enough for 2, or in my case, i made extra for lunch tomorrow)
2 small tomatoes
2 Peppers, red and green
1 sweet onion
2 garlic cloves
2 Tbl Olive Oil
Salt and Pepper to taste
2 Tbl balsamic vinegar

Marinade:

1 Tbl Balsamic Vinegar
3 Tbl Soy Sauce
1 minced garlic clove
1/4 tsp ginger powder
1/4 tsp sea salt
1/4 tsp pepper
1 tsp lemon juice
1 Tbl red wine

Mix ingredients and marinate chicken about 30-60 minutes prior to cooking (or less if you dont have time).

Preheat oven to 425. Chop veggies into slices, including 1 garlic clove and put on a baking sheet. Top with 1 Tbl olive oil, the balsamic vinegar, salt and pepper. Roast for about 25-30 minutes, checking and stirring every 7 or 8 minutes.

Cook Pasta and strain. Put into a casserole dish with lid.

Cook marinated chicken Chicken in pan with 1 Tbl olive oil and garlic on medium heat until cooked. If cooking all meat, add chicken breasts as needed.

Top pasta with veggies, add parmesan cheese and pepper flakes, if desired. One dish top with chicken (if vegetarian). Serve and enjoy!