Tuesday, December 25, 2012

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


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.

No comments:

Post a Comment