Penne with Chicken and Roasted Veggies

I went to a family BBQ yesterday and needed a healthy, delicious option to eat! So, I brought this salad, served cold!  It was a big hit... even with the kids!!! 

JavaCupcake's Penne with Chicken and Roasted Veggies

Inspired by this Pappardelle's recipe.

1 boneless skinless chicken breast
½  lb Penne pasta

1 sweet onion, chopped into bite-sized pieces
2 tablespoons fresh oregano, chopped plus 1tbsp for garnish
2 cups cherry tomatoes, halved
1 head of garlic, each clove peeled
Olive Oil
Sea Salt
Ground black pepper
Freshly grated Parmesan cheese

1. Preheat oven to 450 degrees.

2. In a 13 x 9 inch baking dish, add chopped oregano, tomatoes, onion, and garlic cloves. Drizzle olive oil over all, grind salt and pepper to taste on top and toss well to coat. Bake at 450 for 30 minutes or until tender.

3. Cut chicken into strips, toss with olive oil, salt and pepper.  Heat a pan to medium-high and cook chicken until centers are free of pink.

4. Cook pasta in pot of rapidly boiling salted water until al dente (about 8 minutes). Drain.

5. In a large serving bowl add pasta, chicken and roasted veggies. Toss lightly to combine. Top with freshly grated parmesan cheese and freshly chopped oregano.

6. Serve immediately warm as a meal or refrigerate and serve as a cold side salad. 

NOTE:  Substitutions can be made for any of these ingredients!  The pasta, veggies, spices... use what you've got in your house for a delicious dinner or side dish!  You could even omit the chicken for a vegan meal!