Baked Chicken with Cherry Tomatoes and Bell Peppers

 Ingredients:

• 4 boneless chicken breasts
• 1 cup cherry tomatoes (halved)
• 1 cup mozzarella cheese (grated or sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 tablespoon Italian seasoning (or mixed herbs)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

---

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 200°C (400°F).

2. Prepare the Chicken:

   • Pat the chicken breasts dry with a paper towel.
   • Season both sides of the chicken with salt, black pepper, and Italian seasoning.

3. Sear the Chicken (Optional):

   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Sear the chicken breasts for about 2 minutes on each side until lightly golden (this step enhances flavor but can be skipped).

4. Prepare the Vegetables:

   • In a large baking dish, add the cherry tomatoes, sliced bell peppers, and minced garlic.
   • Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and pepper. Toss to coat.

5. Assemble and Bake:

   • Place the chicken breasts on top of the bed of vegetables in the baking dish.
   • Top each chicken breast with a generous amount of mozzarella cheese.
   • Cover the baking dish with aluminum foil.

6. Bake:

   • Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is fully cooked (internal temperature reaches 75°C or 165°F) and the cheese is golden and bubbly.

7. Garnish and Serve:

   • Garnish with fresh basil or parsley if desired.
   • Serve the baked chicken with the roasted cherry tomatoes and bell peppers on the side.

Enjoy this vibrant, cheesy baked chicken dish!

Creamy Chicken Pasta with Butternut and Sweet Potatoes

Ingredients:

- 300g chicken breast, sliced into thin strips

- 200g colorful bell peppers (red, yellow, and green), sliced

- 200g mushrooms, sliced

- 300g pasta (penne or fettuccine)

- 50g butter

- 50g all-purpose flour

- 500ml milk

- Salt and pepper to taste

- 1 sweet potato, peeled and diced

- 1 small butternut squash, peeled and diced

- Olive oil for roasting

- Leafy salad for serving

Instructions

• Preheat the oven to 200°C (400°F). 
• In a large pot, bring water to a boil and cook the pasta according to the package instructions. Once cooked, drain and set aside.
• In a separate pan, melt the butter over medium heat. Add the flour and stir continuously until the mixture forms a smooth paste, known as a roux.
• Gradually pour in the milk while whisking continuously to avoid any lumps. Cook the sauce over medium-low heat until it thickens and coats the back of a spoon. 
• Season with salt and pepper to taste.
• In a separate skillet, heat some olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through.
•  Remove the chicken from the pan and set aside.
• In the same skillet, add the sliced bell peppers and mushrooms. Sauté until they are tender and slightly caramelized. 
• Remove from the heat.
• In a baking dish, combine the diced sweet potato and butternut squash. Drizzle with olive oil and season with salt and pepper.
•  Roast in the preheated oven for about 20-25 minutes or until they are tender and golden.
•  Add the cooked chicken, sautéed bell peppers, and mushrooms to the white sauce. Stir well to combine all the ingredients.
•  Place the cooked pasta in a large serving dish, and pour the creamy chicken and vegetable mixture over 
• Toss gently to coat the pasta evenly.
• Serve the creamy chicken pasta alongside the roasted sweet potato and butternut squash. Add a side of leafy salad for freshness.

Enjoy your delicious creamy chicken pasta with colorful bell peppers, mushrooms, and a side of sweet potato and butternut squash!