Grilled Chicken & Roasted Vegetable Pasta
12 oz. Brussels sprouts, trimmed and cut in half
1/2 small red onion, sliced thin
1 red bell pepper, chopped
2 tablespoons olive oil
2 boneless, skinless chicken breasts
1 box bow tie pasta
salt & pepper, to taste
garlic powder, to taste
red pepper flakes, to taste
Toss the Brussels sprouts, red onion and bell pepper with olive oil and season with salt, pepper and red pepper flakes. Spread out on a baking sheet and roast in a 400 degrees F oven for 30-40 minutes.
Meanwhile, boil water and cook the pasta according to the package instructions.
At the same time, season the chicken breast with salt, pepper and garlic powder. Grill for 3-4 minutes on each side or until cooked through. Let rest a few minutes, then chop the chicken into pieces.
In a bowl, combine the roasted veggies, chicken, pasta and a little more olive oil.
Serve with grated Parmesan cheese sprinkled on top.
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