Roasted Chicken and Veggie Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 367.2
  • Total Fat: 10.4 g
  • Cholesterol: 79.0 mg
  • Sodium: 397.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 38.3 g

View full nutritional breakdown of Roasted Chicken and Veggie Pasta Salad calories by ingredient
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Number of Servings: 8


    2 Summer Squash, cut into Chunks
    2-3 Zucchini, cut into chunks
    1 Large Onion, cut into chunks
    2-3 Bell Peppers (any color), cut into chunks
    3 Garlic Cloves, minced
    1-2 Tbsp fresh thyme
    3 Split Chicken Breasts
    4-6 oz Low Fat or Fat Free Feta Cheese
    3 Tbsp olive oil, divided
    1/2 lb Whole Wheat Pasta Shells
    2 Tbsp Basil
    salt and pepper


Preheat oven 350. Place the chicken skin side up on a baking sheet. Rub 1 tbsp olive oil, salt and pepper over breasts. Roast the chicken for 30 to 40 minutes. Remove from oven and allow to cool enough to handle. Remove meat from skin and bone. Cut chicken into bite-sized chunks.

While chicken is cooling. Place peppers and onions on a baking sheet. Toss with 1 tbsp of olive oil, salt and pepper. Place zucchini and squash on a baking sheet. Toss with remaining olive oil, garlic, salt and pepper. Roast the veggies for 20 to 30 minutes or until they are tender and start to caramelize.

While veggies are roasting bring a large pot of water to boil and cook the pasta shells.

Combine pasta, veggies, chicken, feta and basil in a large bowl. Season with a little more salt and pepper if needed. Serve with a light vinaigrette.

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.

TAGS:  Poultry |

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