INGREDIENTS

  • 1 cup carrots , cubed 1 inch
  • 1 cup onions , cubed 1 inch
  • 1 cup mushrooms , chopped
  • 1 cup celery , cut into 1 inch pieces
  • 1 cup red bell peppers , 1 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 cup water
  • 2 tablespoons fresh rosemary , chopped
  • 1/4 teaspoon salt
  • 56 ounces fat-free low-sodium chicken broth
  • 2 garlic cloves , minced
  • 1 lb boneless skinless chicken breasts , cut into 1/2 inch pieces
  • 2 cups whole wheat rotini, uncooked

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
  3. Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
  4. Bake for 50 minutes, stirring occasionally until browned.
  5. Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
  6. Bring to a boil. Reduce heat, then simmer for 30 minutes. Add the vegetables and simmer for another 30 minutes.
  7. Bring back to a boil and mix in the pasta.
  8. Simmer 10 minutes until the pasta is cooked.