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Photo of Pasta with chicken, roasted vegetables and avocado dressing by WW

Pasta with chicken, roasted vegetables and avocado dressing

7
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Red capsicum

1 medium, thinly sliced

Red onion

1 medium, cut into wedges

Garlic

6 clove(s), unpeeled

Olive oil

1 tbs

Zucchini

3 medium, thickly sliced

Green string beans

120 g, cut into 4cm lengths

Cherry tomatoes

125 g, halved

Wholemeal pasta, dry

250 g, spaghetti

Cooked skinless chicken breast

1½ cup(s), shredded

Orange(s)

1 medium, peeled, coarsely chopped

Avocado

½ small

Lemon juice

1 tbs

Fresh dill

1 tbs, sprigs

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread capsicum, onion and garlic over prepared tray. Drizzle with half the oil and bake for 10 minutes.
  2. Add zucchini, beans and tomatoes to tray. Drizzle with remaining oil and bake for 15 minutes or until tender. Squeeze garlic flesh from skins. Discard skins. Return garlic to vegetables.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan with roasted vegetables and chicken and toss to combine.
  4. Process orange, avocado and juice in a food processor until smooth. Season with salt and pepper. Serve pasta topped with avocado dressing and dill.

Notes

SERVING SUGGESTION: Baby spinach leaves, drizzled with balsamic vinegar.

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