Penne with Roasted Chicken Vegetables
Browse the article 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.
This recipe appears in:
Italian