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Ingredients
US|METRIC
4 SERVINGS
- 4 red bell pepper, sliced
- 3 yellow squash
- 2 boneless skinless chicken breast halves
- 3 cloves garlic (peeled)
- 3 Tbsp. olive oil
- 1 lb. boneless skinless chicken breasts (cut into bite-size pieces)
- 8 oz. penne pasta (whole, cooked and drained, reserve 1/2 cup cooking water)
- 1 knorr vegetarian veget bouillon cube
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Directions
- Preheat oven to 425°.
- Combine Knorr® Vegetarian Vegetable Bouillon Cube with olive oil pressing with back of fork in large bowl. Add red peppers, squash, onions and garlic and toss to coat. Arrange vegetables on 2 jelly-roll pans. Roast 20 minutes. Stir in chicken and roast 20 minutes or until vegetables are tender and golden and chicken is thoroughly cooked.
- Arrange vegetables and chicken in large serving bowl, smashing garlic. Evenly pour reserved pasta cooking water into jelly-roll pans, scraping up browned bits from bottom of pans; pour over vegetables and chicken. Add penne; toss to coat.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium260mg11% |
| Potassium1860mg53% |
| Protein56g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A90% |
| Vitamin C330% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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