Description
A vibrant, one-pan pasta dish with tender chicken, fresh spring vegetables, and a garlicky lemon-oregano sauce. Ready in under 30 minutes for fast, colorful weeknight dinners.
Ingredients
4 boneless, skinless chicken breasts
1 pound penne pasta
1 jar Italian-style pasta sauce (no alcohol)
2 cups cherry tomatoes
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 small eggplant
6 garlic cloves
1 lemon
1/4 cup oregano
1/2 cup olive oil
Salt and pepper
Instructions
Preheat oven to 400°F (200°C)
Spread 1/2 cup olive oil in a large oven-safe skillet
Searing: Sauté chicken breasts until golden (5 mins per side)
Deglaze with chicken broth if desired
Add chopped vegetables and sauté 3 mins
Spoon pasta sauce over chicken and vegetables
Bake 12-15 minutes until pasta is al dente
Toss cooked pasta with the chicken-vegetable mixture
Stir in remaining 1/2 cup olive oil
Finish with lemon juice and fresh oregano
Season with salt and pepper
Notes
Use fusilli or farfalle if penne is unavailable
Chicken thighs add extra juiciness
Store leftovers in airtight container up to 3 days
Add 1/2 cup steamed kale for extra greens
Freeze unbaked dish up to 3 months
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup pasta
- Calories: 420
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg