Monday, June 2, 2014

Provencal Style Chicken and Asparagus Casserole

Sunday was just a gorgeous day here in New York. It was sunny and warm with a constant breeze and no humidity - a rare day here! For dinner, I needed to use up some chicken and saw a recipe for chicken and asparagus casserole that looked delicious but did not look like it would help me on my quest for pre-wedding "waist management." I also had some tomatoes that I really needed to use, and I had been flirting with the idea of a tomato basil salad using some of the fresh basil from my window box herb garden. Instead, I decided to mix them all together to make the casserole healthier. I threw in some olives for a Provencal kick and was quite happy with the result!

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 lb boneless, skinless chicken, cut into 2 inch pieces
  • 12 oz asparagus, chopped into bite size pieces
  • 1/3 c chicken stock
  • 1 pt cherry tomatoes, sliced in half
  • 2 tsp dried oregano
  • 4 tbsp kalamata olives, sliced into thirds
  • 2 tbsp green olives, sliced into thirds
  • 3 tbsp reduced fat cream cheese
  • 3 servings whole wheat fusilli
  • 3/4 c grated Parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped

Preheat oven to 375F. 

Heat olive oil in medium saucepan. Add onion and saute for 3 minutes. Add garlic and saute until onion is translucent but neither garlic nor onion is brown. Add chicken and sear. Add asparagus, chicken stock and tomatoes. Simmer for 5 minutes. Add oregano, olives and cream cheese. Stir until cream cheese is incorporated. 

Meanwhile, boil water and cook pasta to al dente. Pour pasta into casserole dish. Add chicken mixture and 1/2 c Parmesan cheese and stir to combine. Top with remaining 1/4 c Parmesan cheese. Bake in oven for 10 to 15 minutes, or until top is golden brown and sauce is bubbling.

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