Having a fridge stocked with a satisfying meal-prepped recipe eases the Sunday Scaries and fuels for the week ahead. This dish combines the deep flavors of Pacific Foods® Organic Chicken Broth with the sweet and tangy combination of honey and Dijon mustard. The entire recipe is cooked in the oven; the vegetables and proteins will roast on the sheet pan, while the pasta bakes in the flavorful honey-dijon broth sauce. Perfect for a quick and hearty meal! Recipe created for Pacific by Chef Bae
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Place the sliced bell pepper, zucchini, red onion, and cherry tomatoes on the sheet pan. Season the chicken thighs (or chosen protein) with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange the seasoned chicken (or protein) in the middle of the sheet pan and surround it with the vegetables. In a small bowl, whisk 1 1/2 cups chicken broth, 1 tablespoon olive oil, Dijon mustard, honey, lemon juice, and thyme. Pour over the chicken and vegetables.
Roast the chicken and vegetables in the preheated over for 25-30 minutes, flipping the chicken halfway through to ensure it cooks evenly.
While the chicken and vegetables are roasting, combine the pasta, 4 cups chicken broth, and 1 tablespoon olive oil in an oven-safe dish and cover. Bake for 8 minutes, stir and an additional 5 minutes.
Once the chicken and vegetables are done, slice the chicken and toss it along with the roasted vegetables into the pasta mixture.
Transfer the pasta to a serving dish. Top with grated Parmesan cheese and fresh parsley for garnish, if desired. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.