Ingredients:

1 pound tri-color penne pasta
1 pound asparagus, trimmed and cut into 1” pieces
1 cup fresh broccoli florets
2 chopped red bell peppers
1 cup chopped zucchini
2 Tbsp minced garlic
5+ oz prosciutto
2 cups diced sun-dried tomatoes, packed in oil
8 oz grated Parmesan cheese
1 lb grilled chicken, cut into 1″ pieces
2 Tbsp minced garlic

Preheat oven to 375 degrees.

In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed or until al dente, do not overcook; drain.

In a large skillet over medium heat, sauté garlic with prosciutto and the undrained sun-dried tomatoes with their oil until heated through. Toss with penne, roasted vegetables, chicken and Parmesan. Place in a 9 x 13” baking dish.

Cover and bake in the preheated oven for 25 minutes. Uncover and bake for 15 minutes longer.