https://thecookinchicks.com/best-ever-instant-pot-lasagna/ Ingredients CHEESE LAYER 1 cup Ricotta cheese 2 eggs 1 cup mozzarella cheese, shredded…
Baked Rotini with Chicken, Asparagus and Sun-Dried Tomatoes
This is a favorite in my family. It is quick and easy to make, and is very inexpensive. Some people are tempted to use chicken breast meat but I assure you that it is much better with chicken thighs.
Baked Rotini with Chicken, Asparagus and Sun-Dried Tomatoes
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Serves: 6
Ingredients
- 1 lb boneless skinless chicken thighs
- 1-2 cloves minced garlic
- 1-1/2 cups low sodium chicken broth
- 1-1/2 cups heavy cream
- 2 Tablespoons sherry vinegar
- 1/4 cup chopped fresh basil
- 1 lb Asparagus
- 1 lb Dried rotini pasta
- 2 cups grated Pecorino Romano cheese
- 2-1/2 cups grated mozzarella
- 1/3 cup sun-dried tomatoes
- Olive oil
- salt
- pepper
Instructions
- Preheat the oven to 450F
- Grease a 9×13 inch baking dish
- Trim the fat from the chicken thighs and cut them into bite-sized pieces.
- Trim the heads and the top inch or two of the asparagus stalks into one-inch pieces.
- Coarsely chop or julienne the sun-dred tomatoes.
- Start large pot of salted water boiling. Continue with the recipe but when the water starts to boil add the asparagus.When the asparagus is just barely tender remove it from the boiling water and add the rotini in it’s place.
- Heat some olive oil in a deep sauté pan or Dutch oven. Add the chicken and a pinch of sale and pepper. Stir occasionally and cook until almost cooked through.
- Push the chicken to the edges of the pan and add the garlic. Let it cook until fragrant, about 10 seconds.
- Add the chicken broth, cream, sun-dried tomatoes, sherry vinegar, basil, and 1 tablespoon of salt. Bring to a boil then reduce to a simmer. Cook for about 15 minutes until the sauce thickens slightly.
- The pasta should not quite al dente at this point. If so then drain it and add it to the sauce along with the asparagus.
- Add 1 cup of the Pecorino Romano cheese and 1 cup of the mozzarella to the sauce and mix well.
- Pour the pasta-sauce mixture into the baking dish and spread it out evenly.
- Sprinkle the remaining Pecorino Romano and Mozzarella cheese evenly over the top. of the contents.
- Bake for about 15 minutes until the cheese forms a nice golden brown crust.
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