Wednesday, April 27, 2011

Chicken Asparagus Pasta Bake

This casserole is pretty easy to make, and you can honestly make a version of it with just about anything you have on hand. I happened to have whole-wheat spaghetti and asparagus, but I would imagine you could use almost any kind of pasta and vegetable. It's a pretty healthy recipe, and tastes great!

Chicken Asparagus Pasta Bake

1 cup pre-cooked chicken breast, chopped
12 asparagus spears, cut into 2-3 inch pieces
3-4 oz. whole-wheat spaghetti, uncooked
1/2 cup chopped onion
3 cloves garlic, pressed or minced finely
1/2 cup reduced-sodium, fat-free chicken broth
1 can Healthy Request cream of chicken soup, undiluted
1/4 tsp salt
1/8 tsp black pepper
1/2 cup cheese

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.

Serves 4-6.

Bon appetit!

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