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Source: Fabulous Food Associations

Pasta with Oven Roasted Vegetables and Avocado
Roasted vegetables are a joy and when tossed with pasta, they hit the spot. To make this a vegetarian meal, omit the chicken and chicken broth.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
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3 medium zucchini, cut in half lengthwise and sliced
1 medium red onion, sliced into crescents
1 leek, white part only, thinly sliced and separated into rings
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 Japanese eggplant, cut in half lengthwise and sliced
3 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
3 medium cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
8 ounces uncooked penne pasta
2 cups cubed cooked chicken breasts
1/2 cup hot chicken broth
1 tablespoon chopped fresh basil leaves
1 large, ripe avocado, seeded, peeled and cut into slices
fresh basil leaves, for garnish




Preheat the oven to 375 degrees F.

In a large roasting pan (the bottom of broiler pan works well) sprayed with non-stick cooking spray, mix together the vegetables. In a small bowl, blend 2 tablespoons balsamic vinegar, oil, garlic, salt, and pepper. Pour over the vegetables, toss to coat and spread in an even layer.

Roast for 45 minutes, stirring two or three times to encourage even cooking and until softened.

Transfer the vegetables to a large bowl and pour the remaining tablespoon of vinegar over them.

Add the cooked pasta, roasted vegetables, chicken, chicken broth, and basil. Portion into 8 shallow pasta bowls.
Garnish with avocado slices and fresh basil leaves. Serve immediately. 





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