Pasta with chicken, roasted vegetables and avocado dressing
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Red capsicum
1 medium, thinly sliced
Red onion
1 medium, cut into wedges
Garlic
6 clove(s), unpeeled
Olive oil
1 tbs
Zucchini
3 medium, thickly sliced
Green string beans
120 g, cut into 4cm lengths
Cherry tomatoes
125 g, halved
Wholemeal pasta, dry
250 g, spaghetti
Cooked skinless chicken breast
1½ cup(s), shredded
Orange(s)
1 medium, peeled, coarsely chopped
Avocado
½ small
Lemon juice
1 tbs
Fresh dill
1 tbs, sprigs
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread capsicum, onion and garlic over prepared tray. Drizzle with half the oil and bake for 10 minutes.
2
Add zucchini, beans and tomatoes to tray. Drizzle with remaining oil and bake for 15 minutes or until tender. Squeeze garlic flesh from skins. Discard skins. Return garlic to vegetables.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan with roasted vegetables and chicken and toss to combine.
4
Process orange, avocado and juice in a food processor until smooth. Season with salt and pepper. Serve pasta topped with avocado dressing and dill.
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