Chicken asparagus Pasta Bake
Ingredients
- 12 ounces penne pasta
- 1 pound asparagus chopped
- 2 pounds boneless skinless chicken, cubed
- 2 tablespoons olive oil + 1/4 cup olive oil
- 1 tablespoon Seasoned Salt I like Lawry's
- 1 teaspoon ground black pepper
- 1 small onion finely chopped
- 2 teaspoons garlic minced or pressed
- 1 teaspoon Oregano
- 1 tablespoon Herbes de Provence
- 2 cups mozzarella cheese
- 1/2 cup to 1 cup fresh parmesan cheese grated
Mix-in Options
- sautéed Mushrooms
- Alfredo Sauce
Instructions
- Coat a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large saucepan, cook pasta according to package directions until al dente. Rinse and drain.
- In a medium saucepan, steam asparagus for about 8 minutes and spread out in the prepared baking dish.
- Meanwhile, in a large skillet, warm up 2 tablespoons olive oil on medium-high heat. Add cubed chicken. Season with Seasoned Salt and pepper. Stir and cook for about 5 minutes on each side or until chicken is cooked through. Add onion, garlic, oregano, and Herbes de Provence; stir, and continue to cook one minute longer.
- Remove chicken from burner and spread out over the asparagus in the baking dish. Top with cooked pasta, olive oil, and mozzarella cheese. Stir until well combined and coated.
- Top with grated Parmesan cheese. Place on the middle rack of the oven and broil on high for about 5 minutes or until cheese is golden brown. Remove and serve immediately.
Notes
Adding sautéed mushrooms to this dish would be amazing. Another twist to consider is mixing in alfredo sauce for a creamier delight. Yummmm!
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