Sunday, May 13, 2012

Roasted Chicken and Veggie Pasta Salad

Super simple pasta salad that is perfect for summertime meals! I roasted the chicken with red onion, asparagus, zucchini, and yellow squash tossed with sun dried tomato vinegrette. When it came out the oven I added halved grape tomatoes and chopped black olives.

Boneless skinless chicken breast, cut into bite sized pieces
Oil based dressing
Choice of pasta
Choice of veggies

1. Preheat oven to 425*. Toss chicken and veggies with dressing on a baking sheet. Roast for 20-25min, stirring occassionaly.

2. Remove from oven and toss together on baking sheet with prepared pasta. Can be enjoyed warm or cold.

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