Easy Italian Casserole

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Plan Z Phase: This is a Z3 (ZReboot) recipe.

Ingredients:

• 4 boneless chicken breasts, cooked and shredded *
• 1-2 cups of asparagus tips cut into bits (1/2” segments). The amount just depends on how much you like asparagus and how thick the spears are. I use skinny ones.
• 1 cup of chopped onion
• 2 cloves of crushed garlic (2 tsp. jar garlic is fine for this dish)
• 28 oz of diced tomatoes in a can.
• 4 oz of mascarpone cheese. Try to get this but if you can’t, US cream cheese will work
• 6 fresh basil leaves shredded
• 8 oz of shredded parmesan cheese
• sprinkle of sea salt and pepper

Instructions:

Preheat your oven to 350 degress.

*Instructions for poaching chicken breasts: put breasts in a pan. Cover with water. Bring to a boil. Turn temp down to a low boil (medium high) and simmer them for 15 minutes or until no pink remains.

Take out to cool. Then shred using two forks. Just pull at the meat with one fork while the other holds the meat steady.

Grease a 9″ x 13″ ovenproof pan and add the shredded chicken. In a sauté pan add a bit of olive oil and the onion and garlic. Cook just to loosen them up. Add the tomatoes and heat. Next put in the mascarpone cheese and heat until it all melts. Stir. Add the mixture to the 9″ x 13″ pan. Then add the asparagus bits. Sprinkle with sea salt and pepper if you desire. Stir in the basil.

Bake in a 350 degree oven for 30 minutes to heat it all through. Take out of the oven and sprinkle on the Parmesan cheese. It will begin to melt. Let stand for 5 – 10 minutes and then serve.

Enjoy!

Cheers,