Rainbow Pasta

30 minutes


1 box of pasta (16 oz)

1.5 lbs boneless, skinless chicken breast

1 box cherry tomatoes

3 carrots, peeled and chopped

1 yellow bell pepper, chopped

1 zucchini, diced

1 small red onion, diced

4 Tbsp butter or margarine

1 Tbsp olive oil

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1 cup parmesan cheese, shredded



  1. Add all chopped veggies to a foil lined baking sheet. Drizzle with olive oil and seasonings. Bake at 425 degrees for about 20-25 minutes until soft and tender.
  2. While vegetables are roasting, cook pasta. Once soft, drain and add butter to prevent noodles from sticking to each other.
  3. While vegetables and noodles are cooking, grill chicken breasts until cooked all the way through and once internal temperature reaches 165 degrees F. Once cooked, chop into pieces.
  4. Keep noodles, chicken, and vegetables separate and let each family member add whichever veggies they like to their pasta.
  5. Sprinkle with parmesan cheese if desired!

Quick Tip

Can serve all ingredients separate on a plate for picky eaters!