Chicken and Asparagus Pasta Bake #BakingBloggers

Chicken and asparagus bake up wonderfully together with penne pasta in a cheese herb sauce with peas, artichokes and roasted garlic.

Chicken and Asparagus Pasta Bake

By Sue Lau | Palatable Pastime

My recipe of the day is for a chicken and asparagus pasta bake utilizing penne pasta and cheese in a wine based sauce with artichokes and peppers. It’s part of Baking Bloggers this month, of which the theme is for “Baking with Spring Vegetables”.

The flavor is similar to a chicken alfredo casserole, but the flavors are somewhat different as well. I love using the spring vegetables such as asparagus and artichoke in this so it really doesn’t need as much meat as some pasta dishes do.

But still, it is hearty in and of itself with the noodles and the cheese. Paired with a tossed salad and garlic bread, this makes the perfect change of pace from the usual spaghetti night.

Baking Bloggers

Baking with Spring Vegetables

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Preheat oven to 375°F.

Pound chicken out to quarter inch between sheets of plastic.

Season chicken with salt, pepper and marjoram as needed.

Saute chicken in a small amount of olive oil until browned and cooked through, drain and slice.

Cook pasta in boiling salted water according to package directions (probably 12-15 minutes), then drain.

Heat oil in skillet and saute the onion, asparagus, and peas with seasonings until onion softens.

Stir in flour to coat vegetables.

Add wine and broth to pan, stirring over low heat until mixture boils; boil one minute.

Stir in chopped cooked chicken, artichoke hearts, garlic cloves, roasted red pepper, scallions and parsley.

Stir in heavy cream, milk and Parm and immediately remove from heat.

Spray a large casserole or lasagna pan with nonstick.

Toss cooked pasta with sauce and pour into casserole dish.

Sprinkle with mozzarella.

Bake uncovered for 25 minutes until cheese melts and lightly browns.

From the kitchen of palatablepastime.com

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