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Chicken and Roasted Vegetable Pasta Toss
Chicken and Roasted Vegetable Pasta Toss

Chicken and Roasted Vegetable Pasta Toss

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 oz whole wheat linguine
1 cup tender spinach
1 oz roasted red and yellow peppers
1/2 cup yellow squash and zucchini, sliced
1/8 cup red onion, sliced
1/2 Tbsp extra virgin olive oil
1 garlic clove, minced
A pinch of sea salt
Freshly cracked black pepper
A dash of Italian seasonings
3-4 oz lean chicken breast marinated in 1 Tbsp. all natural Italian dressing
1/4 cup canned no salt added mushrooms, rinsed and drained
1 Tbsp parmesan cheese
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Let's Make It
Preheat oven to 450 degrees F. Cook pasta according to package directions and drain in a colander lined with the spinach in the bottom. Place in a serving bowl.
Brush vegetables with oil and seasonings and roast for 10-15 minutes. Toss into the pasta.
Saute chicken and mushrooms in a skillet until tender and cooked. Add to the bowl and top with peppers and cheese.
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