Mediterranean Delight | Roasted Veggie Pasta with Butterflied Chicken

🔔This recipe combines the natural sweetness of roasted bell peppers, cherry tomatoes, and courgettes with the aromatic essence of thyme and garlic. Tossed with fusilli pasta and a hint of balsamic vinegar, this veggie-packed delight is topped with tender, butterflied chicken breasts, perfectly seasoned and pan-seared with thyme and garlic butter.
Each bite offers a delightful contrast of textures and flavors: the creamy, savory notes of Parmesan cheese meld with the smoky, caramelized vegetables, while the juicy chicken adds a protein-rich finishing touch. Simple yet sophisticated, this dish is perfect for a light summer dinner or a special weekend meal.

👉Ingredients:

➡️For the Pasta:
- 2 bell peppers (300g), deseeded and chopped
- 1 courgette (60g), chopped
- 1 red onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 400g cherry tomatoes
- 1 sprig of thyme
- 1 tsp dried oregano
- 140g fusilli pasta
- 1 tsp balsamic vinegar
- Parmesan cheese, grated
- Olive oil
- Sea salt flakes
- Ground black pepper

➡️For the Chicken Breast:
- 2 chicken breasts, butterflied
- Ground salt
- Ground black pepper
- 1 sprig of thyme
- 2 garlic cloves, peeled
- 10g butter
- Olive oil

👉Method:

1. Roast the Vegetables:
- Preheat the oven to 180°C with a fan.
- Mix all the chopped vegetables (bell peppers, courgette, red onion, garlic, cherry tomatoes) with some olive oil in an ovenproof pan.
- Roast for about 40 minutes.
- Season with sea salt flakes and ground black pepper, mix well, and put back in the oven for another 10 minutes.

2. Cook the Pasta:
- Meanwhile, cook the fusilli pasta according to the instructions on the package.
- Drain the pasta and set aside.

3. Combine Pasta and Vegetables:
- Pour the cooked pasta into the pan with the roasted vegetables.
- Add grated Parmesan cheese and mix well.
- Cover with a lid to keep warm until ready to serve.

4. Prepare the Chicken:
- Season the butterflied chicken breasts with ground salt and ground black pepper.
- Heat a frying pan over medium heat with some olive oil.
- Fry the chicken breasts, adding the sprig of thyme, garlic cloves, and butter.
- Baste frequently until the chicken is fully cooked.
- Slice the chicken breasts for serving.

5. Serve:
- Place the roasted vegetable pasta in a bowl.
- Top with the sliced chicken breast.
- Sprinkle with more grated Parmesan cheese and finely chopped parsley for garnish.


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