Roasted Asparagus and Chicken Penne Bake
Description
This casserole is a delicious quick and easy meal to make on those busy weeknights. It's a comforting dish and a tasty way to enjoy roasted asparagus, penne pasta and chicken.
Ingredients
2 large bunches of asparagus, tough ends discarded
1/8 c. olive oil
2 c. penne pasta
2 boneless, skinless chicken breasts, cut into 2-inch cubes
1 medium onion, diced
2 cloves garlic, minced
1 1/2 c. milk
2 T. all-purpose flour
1 t. each salt and pepper
Topping:
1 1/2 c. panko breadcrumbs
3 T. butter, melted
1/2 c. Parmesan cheese
Directions
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Preheat oven to 400 degrees.
On 2 large baking sheets that have been lined with parchment paper or silicone baking mats, place asparagus into a single layer; drizzle olive oil over the asparagus; sprinkle with salt and pepper.
Bake for 15-20 minutes. Remove from oven; set aside to cool. When cool, cut asparagus into equal thirds.
Turn down oven temperature to 350 degrees.
While asparagus is roasting, bring a large pot of water to a boil; cook the pasta to al dente.
In a large pot, brown the chicken with 1 T. olive oil over medium-high heat; don't cook all the way through. Remove from pot; add onion and garlic; cook until fragrant, about 1 minute. Turn the heat down to medium; add in milk; whisk in flour. Let mixture thicken, about 3 minutes; add chicken back in, along with pasta and roasted asparagus. Toss the mixture together to coat all the ingredients; season with salt and pepper, to taste. Remove from heat; pour into a large 2 1/2 quart casserole dish.
In a small bowl, toss panko and Parmesan cheese with melted butter; sprinkle on top of the casserole.
Bake, uncovered, for 45 minutes, or until pasta and chicken has been thoroughly cooked throughout and mixture is bubbling.
Serve immediately.
6 servings.
Leftovers can be kept in an airtight container in the refrigerator for up to 1 week.