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 the instructions.
Without further ado, here is my Chicken Asparagus Pasta Bake.
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 in 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 into 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 the 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. Also, I 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 breadcrumbs, 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 for another 5 minutes.