3 medium zucchini and/or yellow squash, cut into bite-size pieces
2 medium red and/or yellow bell peppers,cut into bite-size pieces
1 large onion, cut into bite-size pieces
5 tsp. Bertolli® Classico™ Olive Oil, divided
1/2 tsp. dried thyme leaves, crushed
3 cloves garlic, peeled
1-1/2 lbs. boneless, skinless chicken breast halves, cut into bite-size pieces
1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
12 oz. whole wheat bow tie pasta, cooked and drained
Directions
Preheat oven to 425°. Line 2 jelly-roll pans with aluminum foil. Evenly arrange vegetables on pans, then drizzle each pan with 2 teaspoons Olive Oil and sprinkle with thyme; toss to coat. Roast 20 minutes. Stir in garlic and rotate pans. Roast an additional 20 minutes.
Meanwhile, heat remaining 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is almost done. Reduce heat to medium. Stir in Sauce and cook 3 minutes. Stir in roasted vegetables. Add 1/4 cup water to pans and stir, scrapping up brown bits from bottom of pans. Stir into skillet. Cook, stirring occasionally, 2 minutes or until heated through and chicken is thoroughly cooked. Serve over hot pasta.
Recipe serves: 6
