Roasted vegetables, Pasta and Chicken

Roasted vegetables, Pasta and Chicken

cathyh 1

"This is a recipe that I came up with for me and my husband, we began to eat better a few years ago and we decided to go lighter on beef and pork and it is delicious."


2 servings yields 2
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  1. Preheat oven to 375, clean, oil and season your cauliflower and broccoli and place them on a non stick pan and roast until fork tender. While roasting vegetables slice roma tomato into dials and roast with olive oil. Boil pasta according to directions, drain and set to the side. slice chicken thinly and season with salt and pepper place and cook thoroughly in non stick skillet with a drizzle olive oil, during cooking after 10 minutes add cilantro base and finish cooking until done, set to the side.
  2. After all ingredients have completed the cooking process pour all in one bowl except tomatoes and pour vidalia onion dressing over and stir until everything is coated. After plating the dish arrange tomatoes on top and garnish with Parmesan cheese.
You might also like