Penne with Roasted Chicken & Vegetables
Makes 6 servings
|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|
- 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.
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.
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