Italiano Chicken Veg

  • 6 chicken thighs (boned and skinned)
  • 1 bag Birds Eye steamfresh asparagus spears
  • 1 bag Birds Eye steamfresh cauliflower florets
  • 1 bag Birds Eye steamfresh whole green beans
  • extra virgin olive oil
  • garlic powder
  • paprika
  • sage powder
  • dried basil leaves
  • white pepper
  • 1 box Barilla campanelle pasta
  • Prego fresh mushroom pasta sauce
  1. Preheat oven to 375°F
  2. Season chicken thighs with white pepper, basil, garlic powder, sage, and paprika at about a pinch of finger for each thigh in a pan for the oven. The basil should be a smaller pinch. You can do it more depending on your taste.
  3. Put chicken in oven. Set timer for 20 minutes.
  4. Pour the 3 bags of veggies frozen into a mixing bowl. Drizzle with approximately 1/2 to 1 tbsp of olive oil then season with pinches of white pepper, sage, garlic powder, and paprika. Add a little more or less depending on preference.
  5. Pour seasoned veggies on half sheet pan. Place in oven with chicken and roast for 20 minutes or until golden brown.
  6. Cook pasta and add pasta sauce. You can use as much as you prefer of sauce.
  7. Divide pasta, veggies, and chicken across 6 food storage containers for dinners in advance. Add some sauce to top of each chicken thigh. Put them in fridge. They’ll be good for 5 days so one meal should be eaten that day of prep.

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