Roasted Garlic Avocado Pasta

== Ingredients ==
* 3 medium zucchini, cut in half lengthwise and sliced
* 1 leek (white part only) thinly sliced, separated
* 1 medium red and yellow bell pepper, cut into 1-inch pieces
* 1 Chinese eggplant, cut in half lengthwise and sliced
* 3 tbsp balsamic vinegar, divided
* 1 tbsp olive oil
* 5 medium cloves garlic, finely chopped
* 1 tsp salt and pepper
* 8 oz penne Pasta, cooked
* ½ pound boneless, skinless chicken, cooked and cut into cubes
* ½ cup salt reduced, fat free chicken broth
* 1 ripe California avocado, seeded, peeled and cut into 16 slices
== Directions ==
# In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
# In a small bowl, blend 2 tbsp.
# balsamic vinegar, oil, garlic, salt and pepper.
# Pour over vegetables and toss to coat.
# Roast in preheated 375 degf.
# Oven for 45 minutes, stirring twice remove vegetables from oven and pour on remaining tbsp.
# Of balsamic vinegar.
# In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional).
# Portion into 8 pasta bowls.
# Place two slices avocado and a fresh basil leaf on each.
Category:Balsamic vinegar Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Chinese eggplant Recipes
Category:Garlic Recipes
Category:Hass avocado Recipes
Category:Leek Recipes
Category:Penne Recipes
Category:Red bell pepper Recipes
Category:Yellow bell pepper Recipes