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Ingredients
US|METRIC
6 SERVINGS
- 5 tsp. Bertolli Classico Olive Oil (divided)
- 3 yellow squash
- 2 red bell pepper, sliced
- 1 onion (large, cut into bite-size pieces)
- 1 1/2 lb. boneless, skinless chicken breast halves
- 1/2 tsp. dried thyme leaves, crushed
- 3 cloves garlic (peeled)
- 1 jar bertolli vineyard premium collections portobello mushroom with merlot sauce
- 12 oz. bow tie pasta, cooked and drained
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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.
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