“H” Brand
1 ½ cup pearl onions, peeled
4 medium red potatoes, cut into ¾-inch
cubes (2 ½ cup)
2 cups 1-inch cauliflower
1 large yellow or red bell pepper, cut into
1-inch pieces
4 medium Roma (plum) tomatoes, cut into
1-inch pieces
2 tablespoons chicken seasoning
2 cups uncooked rotini or fusilli
(corkscrew) pasta (6-ounces)
½ cup finely chopped fresh parsley
3 cloves garlic, finely chopped
2 tablespoons grated lemon peel
[Chicken?]
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| Yummy stuff! |
Heat oven to 425F. Mix potatoes, cauliflower, bell pepper, tomatoes, pearl onions and boil in 6-quart roasting pan.
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| It doesn't say to add whatever chicken is supposed to mysteriously appear later in the recipe, but you should add it here. I used chicken breasts. |
Bake uncovered about 45 minutes, stirring vegetables occasionally, until vegetables are very tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Cook and drain pasta as directed on package. Mix parsley, garlic, and lemon peel; set aside.
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| The visual here made me happy. |
Chop chicken. Toss chicken, vegetable mixture, and
pasta. Sprinkle with parsley mixture.
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| It LOOKS like it's going to taste good. |
My Rating: 2/5 "This was all kinds of messed up. Some of the veggies got cooked; some of them didn't. The mixture of everything was dry. The flavors in the topping didn't mesh at all with the flavors of the base. This is one of those recipes that makes you wonder if they tried it before they published it, you know? I will say, though, that my partner took the leftovers and turned them into soup and it was a pretty ok soup."
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