Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Thought it was time to do another recipe for my blog. This time I'm going to do one of my new favorites, Roasted Chicken and Vegetables. Its actually extremely easy, only takes about 10 minutes prep time and 45 minutes cooking time! It seems like a lot of ingredients but I actually have it all in my house already, great for all kinds of recipes. Basil and Rosemary are always important to have lying around.

Ingredients:
- 1 casserole dish with a cover
- 1/3 cup broccoli
- 1/4 cup onions(tiny chunks)
- baby red potatoes (depends on serving number)
- 1 clove garlic (finely chopped)
- basil
- rosemary
- salt & pepper
- olive oil
- boneless, skinless chicken breasts. (as many as you like)
- Clubhouse Chicken Spice

Pre-heat oven to 450 degrees. Cut potatoes into bite-sized pieces and put them in the bottom of the casserole dish. I generally put about 10 or so in, however many it takes to fill the bottom of the dish. Cut up broccoli and onions to taste and put in with potatoes, I don't like to put too much onion, but I love some good broccoli. Also add the garlic, salt and pepper, basil and rosemary to taste. I really have no idea how much olive oil to tell you to add, I just add enough so that all of the potatoes and vegetables are covered. Mix everything together so its all blended nicely.  Place chicken breasts on top of the vegetables. Sprinkle with chicken spice to taste. Put in oven for 45 minutes. When done, take out and enjoy!

Chicken & Broccoli Pasta

Well, I haven't posted any recipes in quite some time so I thought I should post one of my favorites. I like to call it Chicken & Broccoli Pasta.

Serving size 3-4 people depending on portion sizes. If serving to 4 add more a bit more pasta, if serving to more then 4 adjust ingredients to fit your needs.

Ingredients:

2- Boneless, Skinless Chicken Breasts

1 cup Broccoli(or any desired amount)

Half a box of Rotini

1 bottle of Classico's Alfredo & Sun-dried Tomato Sauce

Instructions:

1.) After gathering your ingredients, put your defrosted chicken breasts into a pot of boiling water for about 20 minutes or until cooked fully through. 

2.) While cooking the chicken breasts cook Rotini as the package instructs. Normally they tend to be ready around the same time as the chicken breasts.

3.) When you notice the chicken and pasta are ready, put bottle of the Classico Sauce into a large pan and put on medium heat. Cut up chunks of broccoli and put in sauce to cook a bit. I normally cut the broccoli to be about one-bite sized.

4.) Cut chicken breasts into bite-sized pieces and put in pan with sauce and broccoli. Drain Rotini and do the same.

5.) Cook together for about 10 minutes, until it is all fully cooked together, then serve. I normally serve with a salad, but however you like to serve is fine.

Enjoy!

I find this recipe pretty easy, only downside is that you have two pots and a pan to clean up, but I definitely think its worth it, tastes great! I've tried it without broccoli as well, but it just doesn't taste as great.