Roasted Asparagus and Chicken Penne Bake

Roasted Asparagus and Chicken Penne Bake

Today is the last day of March. Besides the fact that we’re about to be 1/4 of the way through 2014 and it feels as if it just began yesterday, we got SNOW yesterday. SNOW. Like the cold, white stuff that falls from the sky in the WINTER. Last time I checked, we were well into Spring. I know, you have such little sympathy for me :P

On another note, I bought a Kindle. Yup, I did it. It just seemed like the best investment. I went back and forth with the whole Nook, iPad mini, and Kindle dealio but I only wanted a device strictly for reading and no interruptions so iPad mini was definitely out of the picture so then Nook vs. Kindle. Well, I already am a devoted Amazon Prime member and B&N doesn’t seem like they’re doing too well sooo Kindle it was! Plus, 85% of you vouched for a Kindle Paperwhite. Oh, the best part was that it was on sale for $20 off at Best Buy so win-win all-around! And with that new purchase, I finished the Divergent series with Allegiant and basically bawled my eyes out in my office. I don’t understand why everyone thought that was a bad book or that it had a bad ending. I thought it was wonderful!

Ingredients

  • 2 large bunches of asparagus, tough ends chopped off
  • ⅛ cup olive oil
  • 2 cups penne pasta
  • 2 boneless, skinless chicken breasts, cut into 2-inch cubes
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1½ cups whole milk (or whatever % milk you like to use)
  • 2 tbsp. all-purpose flour
  • Salt and pepper, to taste
  • **For the topping:
  • 1½ cups panko breadcrumbs
  • 3 tbsp. butter, melted
  • ½ cup Parmesan cheese
Read the whole recipe on Table for Two