Roasted Asparagus and Chicken Penne Bake
INGREDIENTS
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2 large bunches of asparagus, tough ends chopped off
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⅛ cup Olive Oil
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2 cups penne pasta
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2 boneless, skinless chicken breasts, cut into 2-inch cubes
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1 medium onion, diced
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2 garlic cloves, minced
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1½ cups whole milk (or whatever % milk you like to use)
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2 tbsp. all-purpose flour
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Salt and pepper, to taste
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For the topping:
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1½ cups panko breadcrumbs
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3 tbsp. butter, melted
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½ cup Parmesan cheese
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