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  • Serves 6
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 45 minute(s)
3 medium zucchini and/or yellow squash, cut into bite-size pieces
2 medium red and/or yellow bell peppers,cut into bite-size pieces
1 large onion, cut into bite-size pieces
5 tsp. Bertolli® Classico™ Olive Oil, divided
1/2 tsp. dried thyme leaves, crushed
3 cloves garlic, peeled
1-1/2 lbs. boneless, skinless chicken breast halves, cut into bite-size pieces
1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
12 oz. whole wheat bow tie pasta, cooked and drained

  • Preheat oven to 425°. Line 2 jelly-roll pans with aluminum foil. Evenly arrange vegetables on pans, then drizzle each pan with 2 teaspoons Olive Oil and sprinkle with thyme; toss to coat. Roast 20 minutes. Stir in garlic and rotate pans. Roast an additional 20 minutes.
  • Meanwhile, heat remaining 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is almost done. Reduce heat to medium. Stir in Sauce and cook 3 minutes. Stir in roasted vegetables. Add 1/4 cup water to pans and stir, scrapping up brown bits from bottom of pans. Stir into skillet. Cook, stirring occasionally, 2 minutes or until heated through and chicken is thoroughly cooked. Serve over hot pasta.

Nutrition Information per serving
Calories 480, Calories From Fat 80, Saturated Fat 1g, Trans Fat 0g, Total Fat 9g, Cholesterol 65mg, Sodium 520mg, Total Carbohydrates 62g, Sugars 16g, Dietary Fiber 8g, Protein 37g, Vitamin A 45%, Vitamin C 130%, Calcium 10%, Iron 25%