Good NEWS “Jesus said to her, 'I am the resurrection and the life. Whoever believes in me, though he die, yet shall he live.'” – John 11:25
Spring Vegetable and Chicken Pasta Bake
Inspired by TheSeasonedMom.com
INGREDIENTS
1/4 cup fresh parsley, chopped and divided
1 cup cooked chicken, diced 1 14-oz can artichokes, drained and quartered 1 cup fresh asparagus pieces
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2 tsp minced garlic
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1/4 tsp salt
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1/4 cup grated Parmesan cheese, divided
1/2 cup carrots, grated
1 1/2 cups uncooked penne pasta
1 3/4 cups chicken broth
1/2 cup fresh chives, chopped and divided
DIRECTIONS
1. Preheat oven to 425 F and grease an 8-inch square baking dish with cooking spray. 2. In the prepared dish, stir together cooked chicken, artichokes, asparagus, carrots, uncooked pasta, chicken broth, half the chives, half the parsley, garlic, salt, and 2 tbsp Parmesan. 3. Cover the dish tightly with foil and bake for 35 minutes. 4. Uncover and stir. At this point, check the pasta to make sure it is al dente. If it’s undercooked, cover the dish and return to the oven until pasta is tender. 5. Remove from oven and garnish with remaining Parmesan, chives, and parsley.
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