Serves: 4
1. Heat oven to 425°. Mix potatoes, cauliflowerets, bell pepper, tomatoes, onion and oil in 6-quart roasting pan. Top with chicken. Sprinkle with chicken seasoning.
2. Bake uncovered about 45 minutes, stirring vegetables occasionally, until vegetables are very tender and chicken is no longer pink when centers of thickest pieces are cut.
3. Cook and drain pasta as directed on package. Mix parsley, garlic and lemon peel set aside.
4. Chop chicken. Toss chicken, vegetable mixture and pasta. Sprinkle with parsley mixture.
NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 70mg Sodium 1120mg Carbohydrate 74g (Dietary Fiber 8g) Protein 36g % DAILY VALUE: Vitamin A 30% Vitamin C 100% Calcium 6% Iron 28% DIET EXCHANGES: 4 Starch 2 1/2 Lean Meat 3 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cavatappi with Roasted Chicken and Vegetables recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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