Garlic Herb Chicken & Veg Pasta

Indulge in a wholesome meal that brings the vibrant flavors of the Mediterranean straight to your table. This Garlic Herb Chicken & Veg Pasta is a harmonious blend of aromatic herbs, tender roasted chicken, and a colorful medley of vegetables, all tossed with al dente penne for a satisfying experience.

Merken

The beauty of this dish lies in the roasting process, which caramelizes the vegetables and locks in the juices of the herb-rubbed chicken. The infusion of garlic, rosemary, and thyme creates a light, savory base that coats every piece of pasta perfectly without the need for heavy sauces.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts, 2 tbsp olive oil, 3 cloves garlic (minced), 1 tbsp fresh rosemary (chopped), 1 tbsp fresh thyme (chopped), 1 tsp dried oregano, ½ tsp salt, ½ tsp black pepper
• Vegetables: 1 red bell pepper (sliced), 1 zucchini (sliced into half-moons), 1 small red onion (sliced), 1 cup cherry tomatoes (halved), 1 cup broccoli florets
• Pasta: 350 g (12 oz) penne pasta, 1 tbsp olive oil, ¼ cup reserved pasta water
• Finish: ¼ cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, Zest of 1 lemon (optional), Extra salt and pepper, to taste

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

In a large bowl, combine chicken breasts with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss well to coat.

Step 3

Place chicken on one side of the prepared tray. Arrange bell pepper, zucchini, onion, cherry tomatoes, and broccoli on the other side. Drizzle vegetables with 1 tbsp olive oil and season lightly with salt and pepper. Toss to coat and spread in a single layer.

Step 4

Roast for 20–25 minutes, until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender. Remove from oven. Let chicken rest 5 minutes, then slice thinly.

Step 5

Meanwhile, cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.

Step 6

In a large skillet over medium heat, combine cooked pasta, roasted vegetables, sliced chicken, and reserved pasta water. Toss gently to combine and heat through.

Step 7

Stir in Parmesan, fresh parsley, and lemon zest if using. Adjust seasoning with salt and pepper.

Step 8

Serve immediately, garnished with extra Parmesan and parsley.

Zusatztipps für die Zubereitung

To ensure even cooking, try to cut your vegetables into uniform sizes and spread them in a single layer on the tray. Using parchment paper prevents sticking and makes the cleanup process much faster. Always check the chicken with a meat thermometer to ensure it reaches the safe internal temperature of 74°C.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute the vegetables with asparagus, mushrooms, or spinach depending on preference. For a vegetarian version, simply omit the chicken and double the quantity of vegetables to keep the dish hearty and filling.

Serviervorschläge

Garnish the finished pasta with a generous sprinkle of extra Parmesan and fresh parsley. This dish pairs exceptionally well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the herbal and lemon notes.

Merken

With its vibrant colors and aromatic profile, this Garlic Herb Chicken & Veg Pasta is sure to become a staple in your recipe collection. Enjoy a meal that is as nourishing as it is delicious!

Rezept-Fragen & Antworten

→ Kann ich anderes Gemüse verwenden?

Ja, Sie können Spargel, Pilze, Spinat oder andere Lieblingssorten nach Geschmack austauschen. Die Garvorgänge sollten jedoch ähnlich lang sein.

→ Wie stelle ich sicher, dass das Hähnchen saftig bleibt?

Marinieren Sie das Hähnchen gut mit Olivenöl und lassen Sie es nach dem Rösten etwa 5 Minuten ruhen. Dies hilft, die Säfte einzuschließen.

→ Kann ich frische Kräuter durch getrocknete ersetzen?

Ja, die Mengen sind bereits angegeben. Verwenden Sie etwa ein Drittel der frischen Menge, da getrocknete Kräuter intensiver sind.

→ Wie mache ich eine vegetarische Version?

Lassen Sie das Hähnchen weg und verdoppeln Sie die Gemüsemenge. Alle anderen Schritte bleiben gleich. Erhöhen Sie die Röstzeit um 5 Minuten.

→ Kann ich das Gericht vorbereiten?

Das Hähnchen und Gemüse können am Vortag mariniert werden. Die Penne sollte aber frisch gekocht werden. Das fertige Gericht hält sich bis zu 2 Tage im Kühlschrank.

→ Welcher Wein passt dazu?

Ein knackiger Sauvignon Blanc oder Pinot Grigio ergänzt das Gericht perfekt und schneidet durch die Reichhaltigkeit der Kräuter und des Öls.