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Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini

Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini
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Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini is a delightful dish that transforms ordinary ingredients into a comforting and flavorful meal. This easy-to-make recipe features tender chicken breast marinated in a savory garlic-herb blend, paired with vibrant roasted carrots and baby potatoes. All of this is served atop creamy tricolor rotini pasta, creating a visually appealing and satisfying dinner suitable for any occasion. Whether you’re preparing for a busy weeknight or hosting friends and family, this dish promises to impress with its rich flavors and wholesome ingredients.

Ingredients

Scale
  • 1 boneless chicken breast
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp dried parsley
  • 1 tsp paprika
  • Salt & pepper to taste
  • 2 carrots, peeled and sliced into sticks
  • 1 cup baby potatoes, sliced into coins
  • 1 tbsp olive oil
  • Salt, pepper, and a pinch of thyme
  • 1 cup cooked tricolor rotini pasta
  • 1 tbsp butter
  • 1 tbsp cream or milk
  • 1 tsp grated parmesan
  • Salt & pepper to taste

Instructions

  1. Preheat your oven to 200C (400F).
  2. In a mixing bowl, toss sliced carrots and baby potatoes with olive oil, salt, pepper, and thyme. Spread on a baking tray and roast for 25-30 minutes.
  3. Rub the chicken breast with olive oil, minced garlic, dried parsley, paprika, salt, and pepper. Bake alongside the veggies or pan-sear until cooked through (internal temperature should reach 74C / 165F), about 15-20 minutes.
  4. In a small pot over low heat, melt butter and stir in cooked rotini pasta. Gradually add cream or milk along with parmesan cheese until creamy.
  5. Serve the chicken with roasted veggies and creamy rotini.

Nutrition

Find it online: https://chefharper.com/garlic-herb-chicken-with-roasted-veggies-creamy-rotini/

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