1 chicken breast, cut chunky
1 zucchini, quartered lengthwise and cut into cubes
2 carrot, cut into cubes
150 -200 g corn kernel (can store bought)
5-7 Tbs extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried oregano
250 – 300 g penne pasta
1 can chicken and mushrooms sauce (store bought)
1/2 can of water or milk
1 cup grated Parmesan cheese
1/2 cup grated mozzarella
1 cups frozen peas, thawed
1/2 cup Parmesan for topping
2 tablespoons garlic minced
Preheat the oven to 200 degrees C.
On a foil, toss the zucchini, and carrots with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano. Roast until tender, about 10 – 15 minutes. Cut the chicken into chunky bite size. Lightly toss the garlic with oil and set aside until needed later.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, chicken and mushrooms sauce, chicken, garlic, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased baking square dish. Top with the remaining 1/2 cup Parmesan. Bake until top is golden and cheese melts, about 25-35 minutes. Make sure chicken is cooked through.
Note: Oven temperature vary. You might need to turn temp high say 230 degrees C. Or you might bake it longer another 10 minutes. You may use any vegetables you like.