Roasted Broccoli Pasta with Chicken & Mushrooms
Full of garlicky flavor, this roasted broccoli pasta with chicken & mushrooms recipe is a delicious twist on more traditional pasta dinners -- bringing together a nice combination of flavors and textures to help you mix things up a little.
Servings 4
Ingredients
- 2 tablespoon olive oil divided
- 16 oz broccoli crowns chopped into bite-sized florets
- 1 teaspoon Italian seasoning
- 1-1.25 lbs chicken tenderloins
- Sea salt to taste
- Black pepper to taste
- 2 tablespoon butter
- 1 medium yellow onion halved then sliced
- 2 teaspoon minced garlic about 4 cloves
- 2 teaspoon parsley
- ¼ teaspoon crushed red pepper
- 8 oz mushrooms sliced
- 12 oz box of rotini
- 14.5 oz can fire roasted diced tomatoes
- Parmesan cheese to top optional (yet recommended)
Instructions
- Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Start water boiling for pasta, and chop your broccoli.
- Spread the broccoli out on the prepared baking sheet. Toss it with 1 tablespoon olive oil + the Italian seasoning, then roast at 400 degrees for 10 minutes.
- While broccoli is roasting, trim the chicken and toss it with 1 tablespoon olive oil, sea salt, and pepper. After 10 minutes, remove the pan from the oven, stir broccoli, and move it to one end of the pan.
- Add chicken to the pan and roast at 400 degrees for another 12 minutes, or until chicken is cooked through.
- While the chicken and broccoli are cooking, slice your onion and mushrooms and mince the garlic.
- Also, cook pasta in salted water according to package directions, drain, and return it to the pot.
- While that's going, also heat the butter in a large skillet over medium heat until melted. Add onion and saute for one minute, then stir in the garlic, parsley, crushed red pepper, and mushrooms and saute for seven minutes, stirring occasionally, until mushrooms are browned and softened.
- Stir in the tomatoes and heat through.
- Stir the cooked broccoli, mushrooms, tomatoes, and onion into the pot with the pasta. Divide pasta out, top with the chicken tenders, and serve topped with Parmesan (optional, yet recommended).
Notes
You can also chop the cooked chicken and stir it into the pasta rather than leaving the tenders whole as I did here, and note that they will get cooked through on the sheet pan, even though they don't particularly brown. This pasta dish is not super "saucy" -- so, you can optionally add some of your own favorite sauce if you prefer yours more so.