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Ingredients

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Directions

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  • Cook pasta according to package directions; drain. Return to pan.

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  • Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).

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  • In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.

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If you don't have any cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy a deli-roasted chicken. It will yield 1-1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. Place 1-1/4 pounds of skinless, boneless chicken breasts and 2 cups water in a large skillet. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink (170 degrees). Drain well. Chop chicken. 1-1/4 pounds of boneless breasts with give you about 3 cups cubed cooked chicken.

Nutrition Facts

600 calories; 34 g total fat; 17 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 141 mg cholesterol; 797 mg sodium. 590 mg potassium; 36 g carbohydrates; 3 g fiber; 4 g sugar; 38 g protein; 0 g trans fatty acid; 972 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 165 mcg folate; 0 mcg vitamin b12; 323 mg calcium; 3 mg iron;

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