A pasta bar is one of my family’s favorite summertime meals. While a pasta bar requires a few steps, the bulk of the work is taken care of with one roasting pan, which is covered in a bounty of summer veggies.
1/2cupchopped fresh herbsbasil, dill, parsley, mint, rosemary, thyme - or an assortment
1/2cupgrated parmesan cheese
Instructions
In a large bag or shallow baking pan, whisk together the chicken marinade: olive oil, lemon juice, oregano, onion and garlic powder, and salt. Place the chicken in the marinade and toss to evenly coat. Allow the chicken to marinate for at least 30 minutes, or up to 24 hours in advance.
Preheat the oven to 425F.
In a medium skillet, over medium-high heat, brown the chicken on each side for 5 minutes (discard the marinade). Place the chicken (in the skillet) in the oven and cook for 25-30 minutes, depending on the size of the chicken breasts, until no longer pink in the center.
Spread the veggies across a large sheet pan. Toss the veggies with olive oil, salt and pepper. Cook the veggies until soft and tender, about 35 minutes.
While the veggies and chicken cook, boil the pasta according to the directions on the package, and prepare the "extras" in small bowls.
Notes
To Serve: Shred the chicken with two forks or cut into small strips. Lay out the chicken, veggies, pasta, and toppings buffet style. Encourage family/guests to build their own pasta salad.Find my favorite kitchen essentials, here.