Cooking

Chicken & Asparagus Pasta Bake

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Chicken & Asparagus Pasta Bake

I’m just gonna write this how I cooked it….so it is not going to be like a list and then instructions.

K?

K.

In my instant pot, I placed 3 boneless skinless chicken breasts.  I put them on the trivet, with a cup of water in there.  The chicken was frozen.  Once I put the lid on, I just put it on the “poultry” setting.

When that was cooking, I took 2 bunches of asparagus and I cut off the woody parts.  I cut the rest of it in bite sized pieces.  You could also substitute broccoli but Big Daddy does not like the broccoli and chicken combo :/

When the chicken was done, I put it in my kitchen aid and I used that to shred the chicken (aka brilliant idea, so thanks to youtube for showing me that).  In that same pot that I shredded the chicken, I added my seasoning mix and the asparagus.  I thought it looked a bit dry, so I put in 2 cans of cream of mushroom and about a half cup of sour cream.

In the instant pot, I put in a box of elbow macaroni with a 1/2 stick of butter.  I add enough water to cover the pasta.  I set the pot on manual for 6 minutes.  While that is cooking, I made a white sauce.  It was 2 T. butter to 2 T. flour.  I whisk that together in a pan until it was mixed well.  Once I mixed it, I added a cup of milk.  I stirred that (it will stick) until it was thick and then I took it off the heat and added about 2 c. mozzarella.  With as much pasta and chicken that I had, I should’ve doubled it and it would’ve been really good with some cream cheese in it!

I greased a 13×9 pan, but I realized that I need something big to stir it all together in and i also realized that I made a lot, so I greased another 11×9 pan to freeze for a later meal.  I mixed the pasta, the chicken/asparagus mixture, more seasoning, Italian bread crumbs and a little bit of leftover mozzarella.

I put it all in the dish, covered it and cooked it at 350 for 45 minutes.  Then I took the aluminum off and cooked another 5 minutes.

It.  Was.  Good.

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