Roasted Garlic Avocado Pasta
Lauren
ingredients
- 3 med. zucchini, cut in half lengthwise and sliced
- 1 leek (white part only) thinly sliced, separated
- 1 med. red and yellow bell pepper, cut into 1-inch pieces
- 1 Chinese eggplant, cut in half lengthwise and sliced
- 3 Tbsp. balsamic vinegar, divided
- 1 Tbsp. olive oil
- 5 med. cloves garlic, finely chopped
- 1 tsp. salt and pepper
- 8 oz. penne pasta, cooked
- 1/2 lb. boneless, skinless chicken, cooked and cut into cubes
- 1/2 cup salt reduced, fat free chicken broth
- 1 ripe California avocado, seeded, peeled and cut into 16 slices
directions
- 1
In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables. In a small bowl, blend 2 Tbsp. balsamic vinegar, oil, garlic, salt and pepper. Pour over vegetables and toss to coat.
- 2
Roast in preheated 375 F. oven for 45 min, stirring twice.
- 3
Remove vegetables from oven and pour on remaining Tbsp. of balsamic vinegar. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional). Portion into 8 pasta bowls and place two slices avocado and a fresh basil leaf on each.
Source: Alex
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews