Chicken Rigatoni Bake

I spent the weekend with my sister in California where she put mushrooms and asparagus in my scrambled eggs, and that inspired me to get out there and try new foods. So one night I decided I was just going to make it up as I went along and use some foods I had in my fridge and also the beautiful basil I'm growing in my herb garden. I really wasn't expecting it to be this good! It was sooo delicious and my son loved the "screw" noodles. I used this post as a guide- If anything maybe you'll use it to and get creative!

Note: The dish is perfect when you throw it all together, but if you want an extra touch you can bake it in the oven for 15 minutes adding some mozzarella cheese (optional) or breadcrumbs before putting it in the oven (to keep the top from getting scorched)

Here's mine topped with breadcrumbs and baked

Chicken Rigatoni Bake

1 1/2 cups chopped mushrooms (about 1/4 inch pieces)

1 pound boneless chicken breasts or thighs, cut into cubes

2 Tbsp olive oil

2 cloves garlic, minced

1 (28 oz) can diced tomatoes (with juices)

2 Tbsp balsamic vinegar

1/4 cup packed fresh basil, chopped

Rigatoni pasta (16 ounces dry) 

1 cup asparagus, chopped

1/4 cup breadcrumbs or mozzarella cheese (either one, both or without, optional)

Cook noodles according to package and while they're cooking-

Preheat oven to 450 F and spray a 9X13 pan (if you want to bake yours).

Heat olive oil in large skillet and brown mushrooms and chicken until chicken is cooked. Stir in minced garlic and let sizzle for about 30 seconds. 

Put the chopped asparagus in a microwave safe bowl with a little water (about an inch) and microwave for 3 minutes. Drain and add to the chicken, garlic and mushrooms.

Add the can of tomatoes (with juices) and about 2 Tbsp balsamic vinegar. Atir in 1/4 cup fresh basil. Add drained pasta and toss.

If you want to bake it, top with breadcrumbs or cheese (optional) and bake in a greased 9X13 pan @ 450 for 15 minutes.