Sunday, May 8, 2011
Asparagus, pasta, and chicken bake
My mission to clean out our pantry though cooking continues with this recipe. Somehow my family managed to accumulate four boxes of spaghetti, that's a lot of pasta. Luckily the pioneer woman's community page, tasty kitchen, came to the rescue with this recipe. I love this recipe its quick, easy, and delicious plus it makes a good sized batch. I served it with garlic bread and a side of veg all casserole. This is one yummy week night meal.
Cheesy Asparagus, chicken, and pasta bake
½ cups Chopped Onion
3 cloves Garlic, Chopped Finely Or Pressed
½ cups Reduced-sodium, Fat-free Chicken Broth
1 can Healthy Request Cream Of Chicken Soup, 10 Ounce Can
¼ teaspoons Salt
⅛ teaspoons Black Pepper, Or More To Taste
1 cup Pre-cooked Chicken Breast, Chopped
12 spears Asparagus, Cut Into 2-3 Inch Pieces
4 ounces, weight Whole-wheat Spaghetti, Uncooked
½ cups Cheese, Your Favorite Kind
Preheat oven to 350F and coat an 8-inch square baking pan with cooking spray. Combine onion, garlic, chicken broth, cream of chicken soup, salt, and pepper in a large bowl. Whisk until completely combined, then add chicken breast and asparagus spears.
Break uncooked spaghetti into 2-inch pieces and add to chicken mixture, mixing slowly to make sure all spaghetti pieces are covered so they absorb moisture.
Put mixture into prepared pan and sprinkle 1/2 cup cheese evenly over top. Cover with foil, and bake for 35 minutes. Uncover and bake for another 10 minutes until bubbly.