Roasted Chicken & Vegetables Primavera

1. 1

   .Preheat oven to 425u00b0.

2. 2

   Combine vegetarian vegetable or chicken bouillon cube with olive oil pressing with back of fork in large bowl. Add red peppers, squash, onions and garlic and toss to coat. Arrange vegetables on 2 jelly-roll pans. Roast 20 minutes. Stir in chicken and roast 20 minutes or until vegetables are tender and golden and chicken is thoroughly cooked.

3. 3

   Arrange vegetables and chicken in large serving bowl, smashing garlic. Evenly pour reserved pasta cooking water into jelly-roll pans, scraping up browned bits from bottom of pans; pour over vegetables and chicken. Add penne; toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.