Chicken Asparagus Pasta Casserole

• 4 ounces Gluten Free mini penne pasta or similar shape (we prefer quiona pastas)
• 3 tablespoons butter
• 3 tablespoons gluten-free flour blend
• 1/4 cup red bell pepper, chopped
• 1 clove garlic, minced
• 4-6 green onions, thinly sliced
• 3/4 cup chicken broth
• 1 cup coconut milk
• 1/4 teaspoon salt
• pinch freshly ground black pepper
• 1/4 teaspoon poultry seasoning blend
• 1 cup cooked asparagus, cut in 1-inch pieces
• 1 1/2 cups diced cooked Chicken

Preparation:

Grease a 9x9-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and chicken; heat through. Stir in the cooked drained pasta and pour into the prepared baking dish.

Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 3 to 4.