Pasta with chicken, roasted vegetables and avocado dressing
1 medium, thinly sliced
1 medium, cut into wedges
6 clove(s), unpeeled
3 medium, thickly sliced
120 g, cut into 4cm lengths
125 g, halved
dry wholemeal pasta
250 g, spaghetti
cooked skinless chicken breast
1½ cup(s), shredded
1 medium, peeled, coarsely chopped
1 tbs, sprigs
- 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.
- 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.
- 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.
- Process orange, avocado and juice in a food processor until smooth. Season with salt and pepper. Serve pasta topped with avocado dressing and dill.