Fusilli With Chicken And Roasted Vegetables

• 1 lb. chicken, 1 1/2-inch cubes
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 2 red peppers, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. fennel seed
• 1/2 tsp. rosemary
• 2 cloves garlic, minced
• 1/4 c. olive oil
• 1 lb. fusilli, rotelle or penne
• 1/4 c. fresh basil or parsley
• grated Parmesan cheese

1. Preheat oven to 450u0b0.
2. Mix chicken, zucchini, squash, red peppers, salt, pepper, fennel seed, rosemary, garlic and oil in 15 x 12 x 2-inch pan.
3. Bake uncovered 15 to 20 minutes until vegetables are tender and chicken is not pink.
4. Cook fusilli, drain and transfer to a large bowl.
5. As soon as chicken and vegetables are done, broil 4-inches from heat 2 to 3 minutes until lightly browned.
6. Add to fusilli, along with pan juices and basil, mix and serve.
7. Sprinkle with the cheese.
8. Serves 4.

chicken, zucchini, yellow squash, red peppers, salt, pepper, fennel seed, rosemary, garlic, olive oil, fusilli, fresh basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426528 (may not work)