Food

Chicken and asparagus pasta bake

Category:

Chicken, Dinner, Pasta

Ingredients:

250g tagliatelle pasta

2 tbsp olive oil

1 onion, diced

1 BBQ chicken, breasts removed and roughly chopped

1 red pepper, diced

3 sticks celery, diced

1 cup chicken stock

200g sour cream

1 bunch asparagus, cooked and cut into quarters (425g canned asparagus, drained)

½ cup fresh breadcrumbs

½ cup cheddar cheese

Method:

Preheat oven to 180°C.

Bring a large saucepan of water up to the boil and cook the pasta according to the packet’s instructions. When cooked, drain, cover and set aside.

Meanwhile, heat the oil in a frying pan. Add the onion and cook for a minute.

Add the chicken, red pepper, celery and chicken stock. Bring to the boil.

Turn down to a simmer and add the sour cream and asparagus. Mix through and cook until heated through.

In a deep baking dish, place half the cooked pasta in the bottom. Pour half the chicken mixture across the top. Repeat with the remaining pasta and sauce.

Scatter the breadcrumbs and cheese across the top and place in the oven for 30 minutes or until the top is golden brown.

Notes:

• When I first made this recipe many years ago, I thought it was the last word in fancy. Having rediscovered it again, I realise that it falls into the ‘comforting’ category. What’s not to love about a pasta bake?!
• You could add other vegetables to the recipes but I think the crunch that comes with the celery and red pepper is fantastic.
• I love the added crunch that comes with the breadcrumb topping, but if you find yourself without breadcrumbs handy, you could certainly make do with cheese only!

More pasta bake recipes:

• Cheesy pasta bake
• Chicken and cheese pasta bake
• Cheesy three veg pasta bake
• BBQ chicken pasta bake
• Creamy smoked salmon pasta bake
• Creamy bolognaise pasta bake

This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

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