Dinner

Farfalle Pasta with Chicken and Roasted Vegetables is for Dinner.

Farfalle Pasta with Chicken and Roasted Vegetables takes 45 minutes to prepare.

Farfalle Pasta with Chicken and Roasted Vegetables takes 45 minutes to cook.

Farfalle Pasta with Chicken and Roasted Vegetables makes 6 servings.

The ingredients for Farfalle Pasta with Chicken and Roasted Vegetables are:

1 box farfalle pasta
4 chicken breasts
soy sauce
ground ginger
chopped garlic
1 red bell pepper
4 ears corn
olive oil
balsamic vinegar
salt and pepper

Here is how you make Farfalle Pasta with Chicken and Roasted Vegetables:

Heat the 1/2 c soy sauce, 1 tbls of ground ginger and 1 tsp chopped garlic until it boils then cool. Place this marinated and 4 chicken breasts in platic bag and marinade for at least 4 hours or overnight. Roast ears of corn for 45 minutes at 350 degrees and red bell pepper for 25 minutes at 350 degree. When red pepper is done put in paper bag until skin comes off easy then slice pepper into small strips.When corn is done cut off the kernals off the cobb.Grill chicken breasts with pam then cut into bite size pieces.Cook pasta according to directions and drain.Make the dressing by whisking 1/2 cup olive oil and 3 tbls of balsamic vinegar together.Combine all ingredients, toss with dressing and season to taste with salt and pepper.This is great served hot or cold.Number of Servings: 6Recipe submitted by SparkPeople user MCSWIGAN4.

The nutritional information for Farfalle Pasta with Chicken and Roasted Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 555.9

• Total Fat: 20.8 g
• Cholesterol: 27.5 mg
• Sodium: 1,238.9 mg
• Total Carbs: 72.1 g
• Dietary Fiber: 5.0 g
• Protein: 15.7 g