Fusilli With Chicken And Roasted Vegetables - cooking recipe

Ingredients

1 lb. chicken, 1 1/2-inch cubes
1 medium zucchini, chopped
1 medium yellow squash, chopped
2 red peppers, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. fennel seed
1/2 tsp. rosemary
2 cloves garlic, minced
1/4 c. olive oil
1 lb. fusilli, rotelle or penne
1/4 c. fresh basil or parsley
grated Parmesan cheese

Preparation

Preheat oven to 450\u00b0.
Mix chicken, zucchini, squash, red peppers, salt, pepper, fennel seed, rosemary, garlic and oil in 15 x 12 x 2-inch pan.
Bake uncovered 15 to 20 minutes until vegetables are tender and chicken is not pink.
Cook fusilli, drain and transfer to a large bowl.
As soon as chicken and vegetables are done, broil 4-inches from heat 2 to 3 minutes until lightly browned.
Add to fusilli, along with pan juices and basil, mix and serve.
Sprinkle with the cheese.
Serves 4.