Ingredients for Roasted Garlic Avocado Pasta
- Zucchini
- Leek
- Red Bell Pepper
- Yellow Bell Pepper
- Chinese Eggplant
- Balsamic Vinegar
- Olive Oil
- Garlic Cloves
- Salt And Pepper
- Penne Pasta
- Boneless Skinless Chicken
- Reduced Sodium Fat Free Chicken Broth
- 2 avocados, sliced
- Fresh Basil
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How to Make Roasted Garlic Avocado Pasta
- Preheat oven to 375°F (190°C).
- In a large roasting pan sprayed with non-stick cooking spray, combine 1 pint cherry tomatoes, 1 red bell pepper (chopped), 1 zucchini (chopped), and 1 yellow squash (chopped).
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the balsamic mixture over the vegetables and toss to coat evenly.
- Roast in the preheated oven for 45 minutes, stirring twice, until vegetables are tender.
- While vegetables roast, cook 1 pound pasta according to package directions. Set aside.
- Cook 1 pound boneless, skinless chicken breasts until cooked through. Dice chicken and set aside.
- Remove roasted vegetables from the oven and drizzle with 1 tablespoon of additional balsamic vinegar.
- In a large bowl, combine cooked pasta, roasted vegetables, diced chicken, and 1/2 cup chicken broth. Toss gently to combine.
- Divide pasta mixture evenly among 8 serving bowls.
- Top each serving with 2 slices avocado and a fresh basil leaf.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
24g
Fat
6g
Carbs
12g
