Description
A comforting dish featuring garlic-herb chicken, vibrant roasted vegetables, and creamy rotini pasta.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried herbs (such as thyme, oregano, or rosemary)
- Salt and pepper to taste
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
- 8 ounces rotini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the olive oil, minced garlic, dried herbs, salt, and pepper until well combined.
- Coat the chicken breasts thoroughly with the herb mixture, ensuring they are well covered. Place them on a baking sheet lined with parchment paper.
- In a separate bowl, toss the mixed vegetables in a drizzle of olive oil, salt, and pepper. Spread them around the chicken on the baking sheet.
- Roast in the oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Meanwhile, cook the rotini pasta according to package instructions.
- In a saucepan, heat the heavy cream over low heat. Gradually add the grated Parmesan cheese and stir until the mixture is smooth and creamy.
- Once the pasta is cooked and drained, mix it with the creamy sauce until well coated.
- Serve the garlic-herb chicken alongside the roasted veggies and creamy rotini for a well-rounded meal.
Notes
For best results, use chicken breasts that are of uniform thickness. You can get creative with the vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg