I meant to post this about 2 weeks ago but things got a little busy. This was thrown together on a whim when I made a big batch of lemon pepper chicken for a couscous salad (which I did post at the beginning of the month!) this had a light sauce and hearty veggies. I found some grilled and frozen asparagus at Trader Joes, but you could always grill or steam your own for the recipe.
You will need:
3/4 lb diced chicken
Lemon pepper seasoning
11 oz can diced tomatoes
8 oz pkg button mushrooms
6-8 stalks grilled asparagus, chopped
1 lb package campanile pasta
(Optional: 1 cup ricotta mixed with 4 oz thawed and drained spinach and 1/4 cup grated ricotta)
1 1/2 cups shredded mozzarella
Preheat the oven to 350.
(I used some lemon pepper chicken I had from a previous recipe in this, all I did to make it was season the chicken with a lemon pepper grinder I have and cook it in a skillet with oil. Lemon pepper seasoning should be in the spice aisle.)
Boil water for the pasta in a stock pot. Heat a 3 quart sauce pan over medium heat and add in the diced tomatoes and mushrooms. Let simmer allowing the mushrooms to cook. I don’t like large chunks if tomato so I also used a spoon to break them down a little more. Once the mushrooms are cooked stir in the chicken and asparagus.
Cook the pasta to about a minute before the package directions instruct for al dente pasta. Drain and add it to the sauce, mixing until everything is combined.
Spoon half of the mixture into the bottom of a 10″x7″ baking dish. Add dollops of the ricotta mixture if desired. This would be good without it as well if you don’t like ricotta or spinach.
Spoon remaining pasta mixture on top and cover with shredded mozzarella.
Bake in the oven for 30-40 minutes or until top begins to turn golden and the edges get a little crispy.