Roasted-garlic Avocado Pasta

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 medium zucchini, cut in half lengthwise and sliced
• 1 leek ( part only)
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium yellow bell pepper, cut into 1 inch pieces
• 1 chinese eggplant, cut in-half lengthwise and sliced
• 6 tablespoons balsamic vinegar, divided
• 2 tablespoons olive oil
• 10 garlic cloves, finely chopped
• 2 teaspoons salt and pepper
• 8 ounces penne pasta, cooked
• 1/2 lb boneless skinless chicken, cook and cut into cubes
• 1 cup reduced-sodium fat-free chicken broth
• 1 avocado, seeded, peeled and cut into 16 slices (ripe)
• fresh basil (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
• 3 in a small bowl, blend 2 tbs balsamic vinegar, oil, garlic, salt & pepper.
• 4 pour the blended ingredients over the vegetables and toss until covered well.
• 5 roast in oven for 45 minutes stirring twice.
• 6 cook pasta and put aside.
• 7 cook and cut chicken and put aside remove vegetables from the oven and pour the remaining balsamic vinegar over the vegetables.
• 8 in a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth. portion into 8 pasta bowls.
• 9 put two slices avocado and a fresh basil leaf on each one.