Penne with Roasted Chicken Vegetables
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Penne with Roasted Chicken & Vegetables
YIELD Makes 6 servings
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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
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