Roasted Garlic Avocado Pasta 

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Pasta with roasted vegetables and succulent chicken.

Ingredients:

3 medium zucchini, cut in half lengthwise and sliced

1 leek, thinly sliced, separated

1 medium red and yellow capsicum, cut into 2cm pieces

2 Tbsp balsamic vinegar

1 Tbsp balsamic vinegar, extra

1 Tbsp olive oil

5 medium cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

250 g cooked penne pasta

1/2 cup salt reduced chicken stock

1 eggplant, cut in half lengthwise and sliced

1 ripe avocado, seeded, peeled, cut into 16 slices (for garnish)

250 g skinfree chicken breast, cooked, cut into cubes

Directions:

Preheat oven to 190C.

In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.

In a small bowl, blend 2 tablespoons balsamic vinegar, oil, garlic, salt and pepper. Pour over vegetables and toss to coat.

Roast in preheated oven for 45 min, stirring twice.

Remove vegetables from oven and pour on extra tablespoon balsamic vinegar.

In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken stock and fresh basil (optional).

Serve into 8 pasta bowls. Garnish with two slices avocado and a fresh basil leaf on each.

Author:

Family Health Publications

Member Comments: (2)

By: trishcochrane - 2011-06-12
It serves 8 so you need to take the meal and divide it into 8 portions. 1 portion = 200 calories

By: seb87 - 2009-02-04
Hi, How many cups of this recipe equals to 200 calories? Please I''m waiting for an answer. Thank You