Chicken and Asparagus Pasta Bake
Ingredients
- 1 pound boneless chicken breast
- chicken seasoning: salt pepper and marjoram as needed
- 16 ounces uncooked penne or ziti pasta
- 1 pound fresh asparagus trimmed and chopped
- 3/4 cup chopped onion
- 1/2 cup frozen peas
- 4 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried chives
- 1/2 teaspoon poultry seasoning
- 1/3 cup all-purpose flour
- 1/4 cup dry white wine
- 2-1/2 cups chicken broth
- 14 ounces can artichoke hearts drained and sliced
- 1 cup roasted garlic cloves
- 1/4 cup diced roasted red peppers or pimentos
- 4 scallions sliced
- 2 tablespoons chopped Italian parsley
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- 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.
Notes
From the kitchen of palatablepastime.com
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