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
