One Dish Dish

The weather has been really weird this year. Not sure if we can legitimately open season for comfort food, but with this dish I'm sure your taste-buds won't mind. This is yet another dish I Frankensteined together with things I found left lying around in the pantry and fridge:

1 can tomato sauce
1 can sliced mushrooms

whole wheat macaroni shells

asparagus
onion
leftover boiled chicken (optional)
substitute 1 can tuna if desired

butter
olive oil
dried oregano
dried basil
kosher salt
smidgen of sugar
2 Tbsp of chicken broth or water

***Start to BOIL water for pasta***

CHOP asparagus into 1 1/2 inch pieces (separate tips from stalk) and onions as desired
HEAT olive oil and butter in a saucepan. Throw in the lower stalk of the asparagus first, onions, and a dash of salt. The salt will help draw moisture out of the veggies. After about 2 minutes add the asparagus tips.

***ADD pasta to boiling water***

Start heating the sliced mushrooms from the can in a frying pan over med-high heat with a smidgen of olive oil.

The asparagus and onion won't brown in the saucepan, but you should start to see the milk fats from the butter and sugars from the veggies start to brown around the saucepan. TRANSFER the asparagus and onion into the frying pan with the mushrooms to brown.

***Check on the pasta. The shells should be al dente as it will cook the rest of the way in the oven. DRAIN. RINSE in cold water to stop the pasta from cooking. PREHEAT oven to 375***

Set aside 1/3 of the asparagus, onion, mushroom mixture.

ADD chicken broth or water to deglaze the saucepan. ADD tomato sauce, sugar, dash of kosher salt, basil, and oregano. REDUCE. As the sauce thickens, add 2/3 of the veggie mix. Turn off the heat.



BUILD in a casserole dish:
Boiled chicken, pasta, sprinkling of kosher salt, the previously saved 1/3 mix of the veggies, tomato-veggie sauce

COVER dish with aluminum foil and make slits or vents for the steam to escape.

BAKE @ 375 for 25 Minutes

Cool slightly and enjoy!