Shortcut Pasta With Chicken & Vegetables
A pre-packaged pasta is spruced up with rosemary garlic potatoes and seared brussels sprouts.
Equipment
Baking sheet with baking mat
Four quart pan with lid
Ingredients
- 1 Package Bertolli Chicken Alfredo & Penne frozen pasta meal - or your favorite pre-packaged pasta meal
- 16oz Bag Brussels sprouts
- 24oz Bag Petite fingerling potatoes
- 2 tsp olive oil
- 1 tsp coase salt
- 1 tsp ground pepper
- 1 sprig fresh rosemary - minced
- 1 clove garlic - minced
- 1 tsp ground parmesan cheese - pluse more for garnishing after serving
Instructions
- Cut fingerling potatoes into 1 inch cubes and toss them into a bowl.
- Toss in minced rosemary, minced garlic, salt, pepper, olive oil and ground parmesan cheese.
- Toss ingredients together and pour onto a baking sheet. Arrange the pieces skin side up.
- Roast potatoes in a 475 degree oven until golden, and easily pierced with a fork. Anywhere from 15 to 20 minutes. When they are done, remove from the oven and put them into a bowl and set aside.
- In a pan over medium high heat, drizzle olive oil and put trimmed and halved brussels sprouts cut side down. Sprinkle them with coarse salt and sear sprouts until they show signs of browning (about 2 to 5 minutes).
- Flip sprouts once they are browned so the cut sides are now up and cook on the other side for an additional 2 to 5 minutes. Cook until outsides are soft but inside is still slightly crunchy. When they are done, remove them from pan right away and into a bowl. Set aside.
- Prepare pre-packed pasta (I used Bertolli Penne Pasta with chicken) according to package directions.
- Pour prepared shortcut pasta into a large serving dish and add rosemary garlic roasted potatoes and seared brussel sprouts. Toss together with pasta and serve hot.
- Sprinkle with ground parmesan cheese if desired.
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