Chicken and Vegetables with pasta

yellow crookneck squash, 3-4, sliced
3-4 carrots, peeled and sliced
2 tablespoons olive oil, divided
Boneless, skinless chicken tenders, 6
1 medium yellow onion, chopped
3 mini sweet peppers, chopped
1/2 cup reduced-sodium chicken broth
2 fl. oz. white wine of choice
6 oz. egg noodles
salt and pepper to taste
dried basil
dried oregano

The next time I make this, I am going to add fresh baby spinach with the roasted vegetables and let it wilt while the liquid reduces.

Toss the squash and carrots with 1 tablespoon of the olive oil. Season. Spread on a cookie sheet and place in a 425 degree oven. Roast for approx. 30 minutes, stirring every 10 minutes.

Meanwhile, bring water to boil for pasta. Add olive oil to a large skillet and heat over medium heat. When hot, add seasoned chicken. Cook 8 minutes, turning after half the time. Remove the chicken to a plate and cover with foil. Add the onions and peppers to the skillet and cook until onion becomes transparent, about 6 minutes. Add broth and wine to pan and stir to deglaze. Return the chicken to the pan and sprinkle with basil and oregano. Cover and reduce heat to low. Simmer while rest of dinner is cooking.

When water begins to boil, add pasta. Follow package directions for cooking. After pasta is done, drain and place in large bowl. Remove the chicken from the pan. Add the roasted vegetables to the skillet and bring the liquid to a boil. Boil several minutes to reduce the volume.

Pour the onion mixture over the pasta. Stir. Serve the pasta with the chicken.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.