Roasted Summer Veg & Chicken Pasta Recipe
Introduction
This roasted summer vegetable and chicken pasta is a vibrant, flavorful dish perfect for warm evenings. Combining tender chicken with sweet, charred vegetables and a tangy sauce, it’s a wholesome meal that’s both satisfying and easy to prepare.
Ingredients
- 2 tbsp olive or rapeseed oil
- 2 tbsp sundried tomato purée
- 2 tbsp red wine vinegar
- Pinch of chilli flakes, plus extra to serve (optional)
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 chicken breasts (skin-on if possible)
- 1 courgette, halved lengthways and sliced
- 1 pepper (any colour), chopped
- 250g cherry tomatoes, halved
- 4 garlic cloves, unpeeled
- 180g wholemeal pasta
- Parmesan, finely grated, and drizzle of extra virgin olive oil, to serve
Instructions
- Step 1: Preheat the oven to 190°C (170°C fan/gas 5). In a roasting tin, mix the oil, sundried tomato purée, red wine vinegar, chilli flakes, rosemary, and seasoning. Turn the chicken breasts in the mixture to coat thoroughly.
- Step 2: Add the courgette, pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss everything together to combine, then place the chicken breasts on top of the vegetables.
- Step 3: Roast in the oven for 20–25 minutes until the chicken is cooked through. Remove the chicken and set aside, loosely covered with foil to keep warm.
- Step 4: Return the vegetables to the oven and roast for another 15 minutes until softened and slightly charred.
- Step 5: Meanwhile, cook the wholemeal pasta according to the package instructions until al dente. Reserve a splash of pasta cooking water before draining.
- Step 6: Remove the vegetables from the oven. Squeeze the roasted garlic from their skins into the tin and mash to a paste with a fork. Gently squash some of the roasted cherry tomatoes and add a splash of pasta water to loosen the sauce, scraping any stuck bits from the tin.
- Step 7: Toss the drained pasta in the vegetable sauce and season to taste. Serve in shallow bowls, slicing the chicken and placing it on top.
- Step 8: Finish with a drizzle of extra virgin olive oil, a little grated parmesan, and an extra pinch of chilli flakes if desired.
Tips & Variations
- Use skin-on chicken breasts for extra flavor and juiciness; remove skin after cooking if preferred.
- Swap wholemeal pasta for gluten-free or your favorite pasta shape.
- Try adding olives or capers for an extra burst of Mediterranean flavor.
- If you like it spicier, add more chilli flakes or a dash of hot sauce when tossing the pasta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. The pasta may absorb some of the sauce when stored, so add a splash of water or olive oil when reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of courgette and pepper?
Yes, feel free to substitute with vegetables like aubergine, mushrooms, or asparagus depending on what you have and what’s in season. Just adjust roasting times as needed.
Is it necessary to keep the garlic cloves unpeeled for roasting?
Keeping the garlic unpeeled during roasting helps to mellow its flavor and prevents it from burning. After roasting, it’s easy to squeeze the soft garlic out of its skin to add to the sauce.
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Roasted Summer Veg & Chicken Pasta Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A vibrant and hearty roasted summer vegetable and chicken pasta dish that combines tender roasted chicken breasts with charred courgette, pepper, and cherry tomatoes, all tossed in a flavorful sundried tomato purée sauce. This wholesome recipe is perfect for a comforting weeknight dinner with a Mediterranean-inspired flair.
Ingredients
Scale
For the Roasted Chicken and Vegetables
- 2 tbsp olive or rapeseed oil
- 2 tbsp sundried tomato purée
- 2 tbsp red wine vinegar
- Pinch of chilli flakes, plus extra to serve (optional)
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 chicken breasts (skin-on if possible)
- 1 courgette, halved lengthways and sliced
- 1 pepper (any colour), chopped
- 250g cherry tomatoes, halved
- 4 garlic cloves, unpeeled
For the Pasta
- 180g wholemeal pasta
To Serve
- Parmesan, finely grated
- Drizzle of extra virgin olive oil
Instructions
- Prepare the oven and marinade: Preheat the oven to 190C/170C fan/gas mark 5. In a roasting tin, mix together the olive or rapeseed oil, sundried tomato purée, red wine vinegar, a pinch of chilli flakes, finely chopped rosemary leaves, and some seasoning until well combined.
- Coat chicken and add vegetables: Toss the chicken breasts in the prepared paste until well coated. Add the courgette slices, chopped pepper, cherry tomatoes, and unpeeled garlic cloves to the tin. Toss the vegetables in the sauce, then place the chicken breasts on top of the vegetable mixture.
- Roast chicken and vegetables: Place the roasting tin in the preheated oven and roast for 20-25 minutes until the chicken is cooked through and juices run clear. Once cooked, transfer the chicken to a plate and cover loosely with foil to rest.
- Continue roasting vegetables: Return the vegetables and garlic to the oven and roast for a further 15 minutes until the vegetables are softened and slightly charred.
- Cook the pasta: While the vegetables finish roasting, cook the wholemeal pasta in boiling salted water according to the package instructions until al dente. Reserve a splash of the pasta cooking water before draining.
- Make the vegetable sauce: Remove the roasting tin from the oven. Squeeze the roasted garlic cloves from their skins into the tin and mash them with a fork to form a paste. Gently squash some of the roasted cherry tomatoes to release their juices. Add a splash of reserved pasta water and mix everything to create a saucy vegetable mixture, scraping up any browned bits stuck to the tin.
- Toss pasta with sauce: Drain the pasta and tip it directly into the roasting tin with the vegetable sauce. Toss well to combine and season to taste.
- Serve: Serve the pasta in shallow bowls. Slice the rested chicken breasts and place on top of the pasta. Finish with a drizzle of extra virgin olive oil, a sprinkling of finely grated parmesan, and a pinch of chilli flakes if desired.
Notes
- If you prefer, use skinless chicken breasts, but skin-on adds more flavor during roasting.
- You can substitute the wholemeal pasta with your favorite pasta type, such as penne or fusilli.
- For a spicier dish, increase the amount of chilli flakes or serve with fresh chilli slices.
- Leftover roasted vegetables and chicken can be stored in an airtight container in the refrigerator for up to 2 days.
- This recipe can be adapted for vegetarian diets by omitting the chicken and adding chickpeas or roasted tofu instead.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted chicken pasta, summer vegetable pasta, sundried tomato sauce, wholemeal pasta, healthy chicken pasta, Mediterranean pasta recipe
