Like HowStuffWorks on Facebook!

Penne with Roasted Chicken Vegetables


Penne with Roasted Chicken & Vegetables

Penne with Roasted Chicken & Vegetables

Yield

Makes 6 servings

Ingredients

1 whole roasted chicken (about 2 pounds)
1 box (16 ounces) penne pasta
1 pound roasted vegetables, cut into bite-size pieces
1/3 cup shredded Parmesan cheese
Freshly ground black pepper

Preparation

  1. Remove chicken meat from bones and shred. Discard bones and skin.
  2. Cook pasta according to package directions; drain and return to hot cooking pot. Add chicken and vegetables; toss until heated through. Sprinkle with cheese and season with pepper.

Tip

Cook twice as much pasta as you need one night and get a head start on the next pasta meal. Thoroughly drain the pasta you are not using immediately and plunge it into a bowl of ice water to stop the cooking. Drain completely and toss with 1 or 2 tablespoons of olive oil. Cover and refrigerate up to 3 days. To reheat the pasta, microwave on HIGH for 2 to 4 minutes, stirring halfway through.

Check out more recipes for Italian



More to Explore