|Recipe Shared By MaryAnn McVay
Artwork By Alison McDonald
1 pound tri-color penne pasta
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.