About this recipe:Buttery egg pasta layered with fresh asparagus and a creamy chicken, veg and herbs mixture. Wonderful dish for spring, when fresh asparagus is at the height of its season.
225g pappardelle (wide egg pasta)
1 1/3 tablespoons olive oil
1 onion, chopped
140g cooked, chopped chicken meat
1 red pepper, chopped
2 sticks celery, chopped
235ml chicken stock
345ml soured cream
1/2 teaspoon dried oregano
455g fresh asparagus, trimmed and cut into pieces
8 tablespoons grated Parmesan cheese, divided
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a 1.5 litre baking dish.
Cook pasta in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Heat the olive oil in a heavy frying pan over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red pepper, celery and chicken stock. Bring to the boil and simmer for 5 minutes. Stir in soured cream and oregano.
Spread half of the chicken mixture into the prepared baking dish. Arrange asparagus over chicken, spread cooked pasta evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake 30 minutes in the preheated oven, until lightly brown.