Chicken-asparagus Bake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (12 ounce) package of vegetable spiral shaped pasta
• 1 tablespoon olive oil
• 1 red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups ricotta cheese
• 1 (10 ounce) can cream of chicken soup
• 2 cups shredded monterey jack pepper cheese
• 2 eggs, slightly beaten
• fresh cracked pepper
• 2 medium chicken breasts, cooked and sliced (i like to make this when i have leftover grilled chicken)
• 1 (10 ounce) package frozen asparagus cuts, thawed or 1 bunch fresh asparagus, steamed and cut

Recipe

• 1 preheat oven to 350°f
• 2 heat oil in medium skillet over medium heat.
• 3 add bell pepper, onion and garlic and cook and stir for 5 minutes.
• 4 combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
• 5 stir in cut up chicken and asparagus.
• 6 next stir in bell pepper mix and cooked pasta.
• 7 spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
• 8 bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
• 9 let stand 5 minutes before serving.