You may have noticed that “family-style” meals are our the Brannon jam—and more specifically, the more food groups we can squeeze into one dish…the BETTER! Not only is it s000o much simpler, but it’s the best way to get your veggies and proteins into once DELISH dish, without any extra fuss or mess. I couldn’t be more fond of the fact that for this particular recipe, everything can be cooked all at once! Bake it together, toss it together in a pot, and in no time you have a balanced meal everyone loves!
roasted chicken and veggie spaghetti
2015-06-09 23:11:18
Veggie Spaghetti
- 2 large zucchini
- 2 yellow squash
- gluten free spaghetti
- 1 leek (pre-chopped)
- salt and pepper
- extra virgin olive oil
Roasted Chicken
- 2 large chicken breasts
- Pappy's seasoning
Instructions
- Heat oven to 400.
- On a baking sheet toss in olive oil 2 large zucchini, 2 yellow squash, 1 leek (pre-chopped) and lightly season with good salt and pepper.
- In a separate small baking dish, drizzle evoo on 2 large chicken breasts with a dash of Pappy's seasoning and a few cloves fresh hopped garlic.
- Bake both the chicken and veggies for 20-30 minutes, or until tender.
- While the veggies and chicken roast, bring a large pot of water to a boil and cook 1 package gluten free spaghetti.
- Strain when fully cooked, set aside. In the same pot on a low heat, add a jar of pasta sauce, the cooked roasted veggies, and the chicken breast (thinly sliced and chopped), and the cooked pasta.
- Mix well and serve
Notes
- Some fresh parmesan and a sprinkle of chopped Italian parsley wouldn't hurt either.
Carly Brannon https://www.carlybrannon.com/
Products Used:
Hope you enjoy this recipe!
Cj
