Penne with Roasted Chicken Vegetables
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
the Editors of Publications International, Ltd.. "Penne with Roasted Chicken Vegetables" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/penne-with-roasted-chicken-vegetables-a-recipe.htm> 21 May 2012.
Cite
Penne with Roasted Chicken & Vegetables
YIELD Makes 6 servings
See Cooking Videos
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:
- Remove chicken meat from bones and shred. Discard bones and skin.
- 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.
This recipe appears in:
Italian
You Might Also Like
Way-Out Western BBQ Sauce
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Slovak Pancakes
Try this Slovak Pancakes recipe provided by Miss New York, Alyse Zwick.
