Sheet Pan Roasted Vegetables with Calabrian Chili Tuna & Orzo | Chicken of the Sea Business & Foodse
This foodservice recipe featuring bell peppers, eggplant, and sundried tomatoes with pasta is a satisfying feast for the eyes.
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Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- 1 ½ Tbsp Calabrian chili in oil
- 4 medium eggplant, peeled and sliced into 2-inch pieces
- 8 bell peppers (red and/or yellow), sliced into 2-inch pieces
- 1 qt cherry tomatoes, halved
- 2 c sliced red onion
- 2 tsp crushed red pepper
- 1 c extra virgin olive
- 2 Tbsp salt
- 1 qt uncooked orzo pasta
- 4 (15 oz) can chickpeas, drained
- 1 c basil pesto sauce
- 2 qt fresh baby spinach
- 1 c Italian parsley leaves
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