Tag: Almonds

Chicken and Veggie Pasta Bake
Dinner · Recipes

Chicken and Veggie Pasta Bake

enbrookshireLeave a comment

This is a yummy was to bake up a fast weeknight meal that is packed full of something everyone loves! I like to make this Chicken and Veggie Pasta Bake on the regular and I really enjoy how versatile this dish is. You can choose all sorts of veggie combinations with this recipe. It should be fun to try new combos. Keep in mind the season as you could always utilize fresh from the garden veggies like squash and zucchini or even a variety of peppers. In the winter months, I like to use mushrooms and peas because frozen peas work great in a dish like this. There are a couple of staples that are must for a deep and rich flavor. Those staples include Parmesan cheese and sliced almonds. Without these key ingredients your dish would be missing that crunchy topping that completes the whole dish. Now, I hope you enjoy this recipe as much as we do!

Chicken And Veggie Pasta Bake

CHICKEN AND VEGGIE PASTA BAKE

Ingredients:

  • 1 1/2 lb boneless, skinless chicken breast, cooked and sliced (cook it how you like it…grilled is our favorite!)
  • 3 Tbsp olive oil
  • 1/2 (16 oz) pkg angel hair pasta, cooked and cooled
  • 1 (8 oz) pkg mushrooms, sliced
  • 1 bundle asparagus, cut into 1 1/2 inch pieces
  • 1/4 cup butter
  • 3 Tbsp white wine
  • 3 Tbsp flour
  • 3 cups milk (room temp)
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup sliced almonds
  • Salt and pepper to taste

Directions:

  • Cook chicken according to your preference. We prefer to grill the chicken, rest it and then slice it. You could even bake or roast the chicken and then shred it.
  • Preheat the oven to 350 degrees F and butter a casserole dish.
  • Cook pasta to just under; should only boil for 1 minute.
  • Sauté mushrooms in a hot pan until juices start to run out and they become brown, add white wine and asparagus; cook for 3 additional minutes. Remove veggies and leave liquid in the hot pan.
  • Add butter to liquid and allow to melt and bubble. Add flour and cook for 2 minutes or until the flour smell has dissipated; add milk and cook for 5 minutes stirring constantly. Once gravy is thick remove from heat.
  • Stir in 1/2 cup of cheese and add pasta, veggies and chicken; combine well.
  • Add pasta mixture to baking dish. Top with almonds and the rest of the cheese.
  • Bake for 20 minutes or until bubbly.
  • Let rest for a couple of minutes before serving.
  • Enjoy!