Creamy Chicken and Asparagus Bake
350g penne pasta
1 Tbsp olive oil
2 single chicken breast fillets, sliced
1 medium brown onion, chopped
1 clove garlic, crushed
2 bunches asparagus, trimmed, cut into 5cm pieces
300g sour cream
1/2 cup (125ml) chicken stock
1 1/2 cups grated tasty cheese
1/4 cup finely grated parmesan cheese
1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain.
2. Heat oil in large frying pan. Cook chicken, in 3 batches, until browned. Add onion and garlic to same pan and cook, stirring for 3 minutes until onion is soft.
3. Return chicken to pan with asparagus, sour cream and stock, mix well. Season with salt and pepper. Add pasta, combine well.
4. Transfer to an 8-cup capacity ovenproof dish. Sprinkle with combined cheeses. Bake in moderate oven for about 20 minutes or until heated through and golden brown.