Asparagus and Chicken Bake

Warming winter comfort food, easy to make – and cheap too!

Heat up on the stove top in a frypan 1 tablespoon of extra Virgin Olive oil
add

1 chopped onion
fry off until translucent then
add
Diced Chicken Breast, about 300gms
lightly sear to seal, then add the following mixture combined together
                           100mls of white wine
                           1 tablespoon of tomato paste
                           250mls of vegetable or chicken stock
simmer to reduce for about 10 minutes.

Whilst this is happening cook of
300gms of Penne or Rigatoni Pasta of choice according to instructions on packet!
Make a your favourite cheese white sauce using 300 ml of full cream milk,
50 gms of butter, 50gms of plain flour, a good handful (cup) of grated

cheddar cheese and a lavish grating of fresh nutmeg ( about half a nutmeg)

Finally add to the chicken pan 150gms of (washed) Asparagus

cut into 1 cms pieces, together with 2 trablespoons of roughly  chopped Italian Parsley.
Put together.

In an oven to table deep baking dish, put half the drained pasta,

pour in the chicken and asparagus mixture,

top with remaining pasta and finally pouring
over the cheese sauce. 

Finishing with a final grating of extras cheddar cheese
Bake in a 190c oven for about 30 minute.

Delightful with a fresh green mixed salad.

11th August 2006