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How to make Creamy chicken and asparagus bake

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 350g penne rigate
  • 1 tablespoon olive oil
  • 2 single chicken breast fillets, sliced
  • 1 medium brown onion, chopped
  • 1 clove garlic, crushed
  • 2 bunches asparagus, trimmed, cut into 5cm pieces
  • 300g sour cream
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 1 1/2 cups grated tasty cheese
  • 1/4 cup finely grated parmesan cheese

Method

  • Step 1 Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain.
  • Step 2 Heat oil in large frying pan. Cook chicken, in 3 batches, until browned. Add onion and garlic to same pan and cook, stirring for 3 minutes until onion is soft.
  • Step 3 Return chicken to pan with asparagus, sour cream and stock, mix well. Season with salt and pepper. Add pasta, combine well.
  • Step 4 Transfer to an 8-cup capacity ovenproof dish. Sprinkle with combined cheeses. Bake in moderate oven for about 20 minutes or until heated through and golden brown.