Farfalle Pasta with Chicken and Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 box farfalle pasta4 chicken breastssoy sauceground gingerchopped garlic1 red bell pepper4 ears cornolive oilbalsamic vinegarsalt and pepper
Heat the 1/2 c soy sauce, 1 tbls of ground ginger and 1 tsp chopped garlic until it boils then cool. Place this marinated and 4 chicken breasts in platic bag and marinade for at least 4 hours or overnight.
Roast ears of corn for 45 minutes at 350 degrees and red bell pepper for 25 minutes at 350 degree.
When red pepper is done put in paper bag until skin comes off easy then slice pepper into small strips.
When corn is done cut off the kernals off the cobb.
Grill chicken breasts with pam then cut into bite size pieces.
Cook pasta according to directions and drain.
Make the dressing by whisking 1/2 cup olive oil and 3 tbls of balsamic vinegar together.
Combine all ingredients, toss with dressing and season to taste with salt and pepper.
This is great served hot or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user MCSWIGAN4.
Roast ears of corn for 45 minutes at 350 degrees and red bell pepper for 25 minutes at 350 degree.
When red pepper is done put in paper bag until skin comes off easy then slice pepper into small strips.
When corn is done cut off the kernals off the cobb.
Grill chicken breasts with pam then cut into bite size pieces.
Cook pasta according to directions and drain.
Make the dressing by whisking 1/2 cup olive oil and 3 tbls of balsamic vinegar together.
Combine all ingredients, toss with dressing and season to taste with salt and pepper.
This is great served hot or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user MCSWIGAN4.
Nutritional Info Amount Per Serving
- Calories: 555.9
- Total Fat: 20.8 g
- Cholesterol: 27.5 mg
- Sodium: 1,238.9 mg
- Total Carbs: 72.1 g
- Dietary Fiber: 5.0 g
- Protein: 15.7 g
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