Thursday, June 18, 2009

So you have a lot of asparagus?

We have a ton of asparagus in our yard. I got a little creative with some of the ways we served it up, and I stole/borrowed some tips from some recipes... so here is one of our winners..

Chicken, Cheese, Asparagus and Penne Pasta Bake

- 8 ounces penne pasta (i eyeball how much we are going to use...)
- 1 tablespoon EVOO
- 6 or 7 small chicken tenders cut into small pieces
- dash of chipotle seasoning
- 2 tablespoons butter
- dash of garlic powder
- 2 tablespoons flour
- 1 cup skim milk
- 1 cup chicken broth
- 2 1/2 cups mozz cheese
- 1/2 cup shreddred parm cheese
- dash of salt and pepper
- bunch of asapragus (i used all that we had at the time)
- half an onion


Heat oven to 350°. I then sprayd cooking spray on one of my corningware dishes.
Cook penne pasta in boiling salted water. Drain and set aside.
Heat olive oil in a large skillet. Add chicken, asparagus, onion, chiptole seasoning and garlic powder. Cook until chicken is cooked through, I cut it into pieces while it was cooking. Remove mixture and set in another bowl.
Melt the butter in the same skillet and stir in garlic powder. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and the Parmesan cheese and cook until melted. Stir in the chicken mixture.
Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheese.
Bake for 20 to 30 minutes, until lightly browned and bubbly.

I made this one night and we baked it and warmed it up the next. I think it served 8 -9 total servings. Very good.

No comments: