Chicken With Pasta and Veggies
Chicken breasts (I had 3 that I took out of the freezer)
paprika, salt, thyme, garlic powder and onion powder to season the chicken.
Bow tie Pasta (you can get this cheap at any discount grocery store)
about 2/3 cups cherry tomatoes cut in half
about 2 cups fresh spinach (washed but don't bother chopping)
1 larger zucchini, coarsely chopped
1 small package of whole fresh mushrooms, quartered
1 small onion, cut into chunks
about 1 cup (or so) green beans (I used frozen)
olive oil (or whatever oil you choose) to toss the veggies in before baking
rosemary, sea salt, basil, parsley and oregano to taste for the veggies
Parmesan cheese to garnish
Preheat your oven to 375. Season your chicken and bake it on a cookie sheet (lined with tinfoil for less mess) for about 40 minutes.
When the chicken is done, remove, let it cool and coarsely chop. On the SAME cookie sheet (don't remove the tin foil please), add ALL your veggies. drizzle with oil and season them. I reuse the cookie sheet because you'll also get some of the yummy drippings mixing in with your veggies and that will help flavor them in addition to your herbs!
I didn't bake them for any certain amount of time, I just kept an eye on them to see if the spinach was wilted and the zucchini is soft, not raw and crunchy.
Meanwhile, boil your bow tie pasta according to the package (it's usually about 7 to 9 minutes), in a large stock pot. I always add some salt to my water. It seems to keep it from boiling over, but not all the time. When your pasta is done cooking, drain it and put it back into the stock pot. Add your veggies and chicken to the pasta and stir. Serve immediately and garnish with Parmesan cheese (as much as you like!). You can have some bread to go along with it (homemade is fabulous, but that's another recipe!), or you can eat it alone.
Enjoy!
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