Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried parsley
- 1 tsp paprika
- Salt & pepper to taste
- 2 carrots, peeled and sliced into sticks
- 1 cup baby potatoes, sliced into coins
- 1 tbsp olive oil
- Salt, pepper, and a pinch of thyme
- 1 cup cooked tricolor rotini pasta
- 1 tbsp butter
- 1 tbsp cream or milk
- 1 tsp grated parmesan
- Salt & pepper to taste
Instructions
- Preheat your oven to 200C (400F).
- Toss the sliced carrots and baby potatoes in olive oil, salt, pepper, and thyme. Spread on a baking tray and roast for 25-30 minutes.
- Season the chicken breast with olive oil, minced garlic, dried parsley, paprika, salt, and pepper. Bake or pan-sear until fully cooked (about 15-20 minutes).
- In a pot over medium heat, melt butter and stir in cooked rotini pasta along with cream or milk. Season with salt and pepper until creamy.
- Serve warm by plating the chicken alongside roasted veggies and creamy rotini.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg