10m
PREP TIME
30m
COOK TIME
480
CALORIES
15
INGREDIENTS
INSTRUCTIONS
- 1 For the Chicken Bruschetta, prepare pasta according to package instructions. Drain well. Set aside.
- 2 Meanwhile, preheat oven to 425°F. Mix Chicken Bruschetta Seasoning Mix, oil and vinegar in large bowl. Add tomatoes and chicken; toss to coat. Place in single layer on large foil-lined baking pan sprayed with no stick cooking spray. Set aside.
- 3 For the Roasted Vegetables, mix Seasoning Mix and oil in small bowl. Place vegetables in large bowl. Drizzle with oil mixture; toss to coat well. Spread in single layer on separate large foil-lined baking pan sprayed with no stick cooking spray.
- 4 Bake Chicken Bruschetta and Roasted Vegetables Bake 30 minutes or until chicken is cooked through and vegetables reach desired texture.
- 5 Meanwhile, for the Creamy Garlic & Herb Dressing, mix mayonnaise and sour cream in small bowl. Stir in milk, vinegar and Seasoning Mix until well blended. Refrigerate until ready to use. Stir before drizzling over salad greens.
- 6 To serve, toss tomatoes, chicken and pan juices with pasta in large bowl. Serve Chicken Bruschetta Pasta with Roasted Mediterranean Vegetables and your favorite salad greens drizzled with Creamy Garlic & Herb Vinaigrette.
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