mixture of chiken asparagus and pasta in a light creamy sauce with a crispy cheese topping


  • bbq chicken

  • 250 g shell pasta

  • 1 stick celery chopped finely

  • 1/2 red capsicum

  • 1 cup chicken stock

  • 1 med onion diced

  • 480g tin of asparagus tips and cuts

  • 300g tub sour cream

  • 1/4 teaspoon oregano

  • oven temp 200

  • 1 table spoon oil

  • 1 cup grated cheese


  • 1.

    cook pasta as per directions on packet drain set aside

  • 2.

    Debone & pullchicken apart into small peices

  • 3.

    Saute onion& cap untill onoin soft &transluscent on stove top

  • 4.

    Add chicken stock & chiken simmer covered 5 min

  • 5.

    Add asparagas sour cream& oregano stir through

  • 6.

    In oven proof dish place half chiicken mix ,all pasta then rest of chicken mix

  • 7.

    Top with grated cheese

  • 8.

    Put in oven 1/2 hour or untill cheese is melted and light brown


can be frozen without cheese

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