This warm pasta, vegetables and roasted garlic chicken meal is truly a hearty and healthy salad treat. It’s so simple to pull together. And it’s absolutely delicious. This dish is a great make ahead recipe – the flavors are even better the longer it rests and it can be eaten cold as well. Make it up to a day in advance. I’ve included the link for the Roasted Garlic Oil as well as an alternate way to make the oil on the stovetop – see the notes section of this recipe.
This recipe can be adapted for vegetarians/vegans. Just skip the chicken and add your choice of tofu (sear it in the garlic oil) or use your favorite cheese.
I hope you will make this simple and yummy dish and enjoy it as much as we do. Happy cooking!
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Roasted Garlic Chicken with Pasta & Asparagus
A yummy and healthy main dish.
- 2 1/2 pounds boneless chicken breast – 5 to 6 half size breasts flattened to about 1/4 inch thickness
- 3 cups farfalle pasta (you can substitute penne pasta)
- 2 pounds asparagus Use the top 2 inches of the tips – cut into 1 inch pieces (reserve stalks for making vegetable broth)
- 3 plum tomatoes chopped/diced into 1 inch chunks
- 1/2 cup fresh parsley leaves chopped (you may substitute cilantro)
- 10 – 12 basil leaves
- 10 – 12 cured olives remove pits if any (you can substitute black olives)
- 1 1/4 teaspoon sea salt (Adjust for your dietary requirements)
- 1 teaspoon smoked paprika (you can substitute sweet paprika)
- 1 teaspoon freshly ground black pepper
- 2 – 3 tablespoons roasted garlic olive oil (recipe link available in notes section)
- 1 -2 tablespoons (Optional) roasted garlic olive oil to season pasta and vegetables
Mix together salt, pepper and paprika
Season the chicken breasts all over, using all of the seasoning.
Heat 2 to 3 tablespoons garlic roasted oilive oil over medium heat.
Note: Garlic Olive Oil recipe link in notes section below. Don’t skimp on using the oil – you want to make sure the pan is well coated to allow the chicken ample grease to brown correctly.
Cook the breasts on both sides until they are no longer pink and lightly brown – 3 to 4 minutes per side.
Note: I used a 12 inch non-stick frying pan. Cook the breasts in 2 batches. You do not want to overcrowd the pan. If you do the breasts will release liquid and it will not brown.
When the breasts are cooked, remove to a plate and allow them to rest for 5 to 6 minutes before slicing.
While the chicken breasts are cooking, cook the pasta al dente according to package directions. During the last 2 minutes of cooking the pasta, add the asparagus tips to the pot.The asparagus will turn bright green during the 2 minutes, indicating it’s cooked al dente. Drain and set aside.
ASSEMBLE THE PASTA, VEGETABLES AND CHICKEN:
In a large salad bowl, add the chopped tomatoes, 3/4 of the chopped parsley, all of the olives, basil (use your fingers to rip the leaves or just leave the basil leaves whole), the pasta and asparagus. Drizzle 1 to 2 tablespoons of the garlic olive oil. Mix to combine.
Slice the chicken breasts into 1/4 to 1/2 inch slices. Add them to the pasta and vegetables. Mix to combine.
Note: You can dice the chicken into bite size pieces if you prefer smaller bite size chunks.
Garnish with the remaining parsley. Plate and serve. Enjoy.
If you don’t want to roast the garlic recipe below, you can alternatively use 3 to 4 cloves of garlic thickly sliced. To make the garlic flavor olive oil on the stovetop, add the garlic slices and 5 to 6 tablespoons extra virgin olive oil to a frying pan. Turn on the heat to medium low. Cook the garlic until you smell the aroma of the garlic – don’t brown the garlic. Turn off the heat, Remove and discard the garlic. Use the garlic olive oil in the same manner of the roasted garlic oil. Note: This stovetop version of the garlic olive oil will be a bit more intense than the recipe below.
Additional substitution – if you don’t like olives, try using chickpeas or your favorite beans.