Honey Garlic Chicken with Roasted Veggie Penne

Preheat oven to 400°F (200°C).
Toss the zucchini, bell peppers, and red onion with 1 ½ tablespoons olive oil, salt, black pepper, and Italian seasoning.
Spread the veggies on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
2. Cook the Pasta:
Boil the penne pasta according to package instructions until al dente. Drain and set aside.
3. Cook the Chicken:
Season the chicken breasts with salt, black pepper, paprika, and red pepper flakes (if using).
Heat 1 ½ tablespoons olive oil in a large pan over medium heat.
Sear the chicken for 4-5 minutes per side, until golden brown and cooked through.
Remove from the pan and let rest before slicing.
4. Prepare the Honey Garlic Sauce:
In the same pan, melt butter and sauté minced garlic for 1 minute, until fragrant.
Stir in honey, soy sauce, Dijon mustard, and chicken broth.
Simmer for 2-3 minutes, until slightly thickened.
5. Assemble the Dish:
Add the roasted vegetables and cooked pasta to the sauce, tossing to coat evenly.
Slice the chicken and place it on top of the pasta.
Garnish with fresh parsley and serve hot.
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