Chicken and vegetable roast with red wine sauce

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 13
Servings 1
Minutes 20 minutes


Serving Change
  • 1
    yellow pepper, sliced
  • 1
    green pepper, sliced
  • 6
    courgettes, cut into strips, lengthways
  • 1
    onion, sliced into wedges
  • 60
    sunflower oil
  • 6
    chicken breasts
  • 2
    cloves garlic, crushed
  • 350
    red wine
  • 5
    dried origanum
  • 3
    tomatoes, peeled, seeded and cubed
  • 400
    canelli beans, drained
  • 500
    spiral pasta
  • 25
    freshly shredded basil


20 minutes
Place the peppers, courgettes and onion wedges in a roasting pan and sprinkle with half the oil. Roast in preheated 200 °C oven for 20 minutes, turning once. Remove pan from oven. Spread the chicken with the garlic and drizzle with remaining oil. Add to the pan and pour in the wine. Roast for a further 15 minutes. Remove pan from the oven again and add the origanum, tomatoes and beans. Roast for a further 15 minutes, or until chicken is cooked through. Meanwhile cook the pasta in plenty of salted boiling water, then drain well. Remove chicken from roasting pan and add pasta to the pan. Mix to combine with sauce and vegetables. Divide between six serving plates. Top with chicken breasts and sprinkle with basil and salt and freshly ground black pepper, to taste.

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