Roasted Chicken Breast with Vegetables and Pasta
A quick and hearty sheet-pan dinner with juicy chicken, roasted broccoli and tomatoes, and tender pasta shells tossed in a simple tomato sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 2 whole chicken breast
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 8 oz pasta shells
- 1 cup tomato sauce
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Toss the 2 cups broccoli and 1 cup cherry tomatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 10 minutes.
- 2
While vegetables roast, cook the 8 oz pasta shells in salted boiling water until al dente, about 9 minutes. Drain and set aside.
- 3
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken until golden, about 3 minutes per side.
- 4
Add the 1 cup tomato sauce to the skillet with the chicken. Transfer to the oven and roast until chicken reaches 165°F, about 10 minutes.
- 5
Add the roasted vegetables and cooked pasta to the skillet, tossing to coat in the sauce. Serve hot, garnished with fresh herbs if desired.
Tools you’ll need
- baking sheet
- large pot
- oven-safe skillet
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