Chicken and Pasta Primavera
|Meaty chicken pieces||2 1⁄2 Pound (Breasts, Thighs And Drumsticks)|
|Vegetables||4 Cup (64 tbs), peeled, trimmed and cut into 1 inch pieces (Carrots, Celery, Zucchini, And/Or Yellow Summer Squash)|
|Onion||1 Medium, cut into wedges|
|Dijon style mustard||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic cloves||2 Large, minced|
|Dried oregano||1 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Celery salt||1⁄2 Teaspoon|
|Spaghetti/Linguine / farfalle bow ties||6 Ounce|
1. Skin chicken, if desired. Rinse chicken and pat dry with paper towels; set aside.
2. In a 13 x 9 x 2-inch baking pan combine the vegetable pieces and onion wedges. In a small bowl stir together mustard and olive oil. Drizzle about 2 tablespoons of the mustard-oil mixture over vegetables. Sprinkle garlic, oregano, thyme, celery salt, pepper, and salt over vegetables. Toss gently to coat.
3. Arrange the chicken pieces, bone side down, on top of vegetables. Brush chicken with remaining mustard-oil mixture. Bake, uncovered, in a 350° oven about 1 hour or till chicken is tender and no longer pink. Just before removing chicken from the oven, cook pasta till just tender. Drain pasta well. Transfer the chicken pieces to a serving platter; cover and keep warm.
4. In a large serving bowl combine pasta with vegetables and juices from pan, tossing to combine. If desired, sprinkle with Parmesan cheese.