Large steaming pot of pasta with chicken and vegetables. Fast to prepare and enticing to smell, your family will love this comfort food with restaurant flair. Delicious!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
473 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Layer chicken atop pasta mixture and season with salt and pepper. Layer zucchini and red bell pepper on chicken; drizzle with olive oil and sprinkle with salt.
Step 3
Roast chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle each serving with Italian cheese blend.
Ingredients
2 cups water
1 tablespoon dried basil
salt and ground black pepper to taste
6 skinless, boneless chicken breast halves
2 zucchini, sliced
1 tablespoon olive oil, or as needed
2 cubes vegetable bouillon
½ red bell pepper, sliced
¼ cup shredded Italian cheese blend, or to taste
4 (5.5 ounce) cans tomato-vegetable juice cocktail (such as V8®)
1 (14.5 ounce) package penne pasta (such as Barilla® Plus)
