Italian spaghetti with chicken roasted vegetables is a delightful and flavorful dish that combines the vibrant flavors of Italian cuisine with the wholesome goodness of roasted vegetables. This dish is a perfect blend of textures and tastes, featuring tender chicken, al dente spaghetti, and a colorful array of roasted vegetables that bring a touch of freshness and sweetness. The combination of herbs, spices, and aromatic ingredients creates a tantalizing sauce that elevates the dish to a new level of culinary excellence. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, Italian spaghetti with chicken roasted vegetables is sure to satisfy your cravings.
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ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES
When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 379 calories, Fat 9g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 345mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
ROASTED ITALIAN CHICKEN AND VEGETABLES
Make and share this Roasted Italian Chicken and Vegetables recipe from Food.com.
Provided by Carole Reu
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Add a small amount of water to a 2 quart saucepan; bring to boiling.
- Add carrots and potatoes; return to boiling.
- Cook, covered for 8 minutes.
- Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl.
- Rinse chicken and pat dry.
- Spray a 9 x 9 x 2" baking pan with nonstick cooking spray.
- Brush chicken with half of the dressing mixture. Place chicken in baking pan.
- Bake, uncovered for 10 minutes.
- Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken.
- Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink.
- Place chicken on a serving platter.
- Toss tomatoes with vegetables.
- Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
ITALIAN-STYLE ROASTED CHICKEN BREASTS
A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.
Provided by supernerd1111
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
- Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
- Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g
ROASTED ITALIAN VEGETABLES
This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN GRILLED CHICKEN & VEGETABLE PASTA
By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.
Provided by LAURIE
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
- Remove chicken and vegetables from bag, discard marinade.
- Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
- Cool slightly; cut into strips.
- Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8
ROASTED VEGGIE PASTA
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Provided by Bob McDonald
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g
Tips:
- Prep your ingredients in advance: This will make the cooking process much smoother and faster. Chop your vegetables, marinate your chicken, and measure out your ingredients before you start cooking.
- Use a large skillet or pot: This will give the chicken and vegetables plenty of room to cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Roast the vegetables until they are tender: The roasting time will vary depending on the type of vegetables you are using. Generally, vegetables will take about 15-20 minutes to roast.
- Season the dish to taste: Add salt, pepper, and other seasonings to taste.
- Serve the dish immediately: This dish is best served immediately, while the chicken and vegetables are still hot.
Conclusion:
This Italian spaghetti with chicken and roasted vegetables is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, roasted vegetables, and flavorful spaghetti is sure to please everyone at the table. With a few simple tips, you can make this dish a success. So next time you're looking for a quick and easy weeknight meal, give this Italian spaghetti with chicken and roasted vegetables a try.
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