Roasted Garlic Avocado Pasta

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 3 medium-sized zucchini, cut in half lengthwise, sliced
• 1 shallot, thinly sliced, separated
• 3 Tbsp. balsamic vinegar, divided
• 1/2 eggplant, cut in half lengthwise, sliced
• 1 red (or yellow bell pepper), cut into 1-inch pieces, membrane and seeds removed, thinly sliced
• 1 Tbsp. olive oil
• 5 garlic cloves, finely chopped
• 8 oz. penne (or bow tie) pasta, cooked
• 1 lb. boneless, skinless chicken breast, cooked, cut into cubes
• 1/2 cup reduced sodium, fat-free chicken broth
• 2 ripe, fresh avocado, halved, pitted, peeled and sliced into ribbons using a vegetable peeler
• salt and pepper (to taste)
• Parmesan cheese, freshly grated (to taste)
• fresh basil or Italian parsley, chopped, as garnish (optional)

Instructions:

1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Drain and cover to keep warm.
2. In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
3. In a small bowl, blend about two thirds of the balsamic vinegar, oil, garlic, salt and pepper.
4. Pour over vegetables and toss to coat.
5. Roast in preheated 375 degrees F. oven for 45 min, stirring twice.
6. Remove vegetables from oven and pour on remaining balsamic vinegar.
7. In a large bowl, toss together cooked pasta, garlic and vegetables, chicken, and chicken broth.
8. Portion into 8 pasta bowls.
9. Place two avocado ribbons and a fresh basil leaf on each.

Notes & Tips: