Pan Roasted Chicken Vegetables and Pasta

Flavorful pan roasted squash, zucchini, and red bell peppers come together on a bed of linguine, with a simple ricotta and parm cream sauce makes this a winner winner chicken dinner.

Ingredients

• 2 cups cooked chicken
• 1 acorn squash (skinned and chopped into roughly 1 inch squares)
• 1 small zucchini (thinly sliced)
• 1 small red bell pepper (diced)
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoons parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 12 teaspoon fresh cracked black pepper
• salt to taste
• 1 small box linguine

For the sauce:
• 1/2 cup good quality ricotta
• 1/2 cup heavy whipping cream
• 1/4 cup white wine
• 1/4 cup Shredded Parmesan, ( I used Parmesan, Romano and Asiago from Kraft)

Instructions

1. Start by roasting the squash in the skillet with olive oil, when that starts to brown add the garlic, zucchini and bell peppers, sprinkle in your parsley, thyme and oregano; salt and pepper.
2. While those are getting tender get the water on to boil for pasta, just follow box directions for that and drain when al dente, saving a bit of water, return pasta to covered pot.
3. Transfer vegetables to a plate; heat the chicken in the same skillet transfer that to plate and deglaze pan with the 1/4 cup wine keeping the small bits. Add the ricotta and cream in that same skillet, over medium heat; stir to combine, turn heat down and add the Parmesan.
4. To serve: put pasta on plate, top with desired amount of sauce. Add vegetables, then chicken, and finish off with additional cheese.

Notes

If you want this extra saucy, just double up.. I was cooking for 2 and had leftovers

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