Poultry-Baby Vegetables and Chicken Bake

By ceyana

Ingredients

• 1 1/2 lbs cubed chicken breast
• 1 bunch baby carrots
• 1 small bunch baby asparagus
• 1 pkg grape tomatoes
• 8 oz ricotta cheese
• olive oil
• garlic
• poultry seasoning
• salt
• pepper
• vegetable bouillon
• sage
• oregano
• rosemary

Preparation

Step 1

Heat oven to 375.

Slice carrots into thin rounds. Remove woody ends from asparagus and cut into 2 inch pieces. Halve and seed tomatoes. Dice fresh herbs.

Saute chicken in olive oil until no pink remains. Season with salt, pepper and poultry seasoning, remove from pan and place in 9x13 cooking pan.

In same pan, saute carrots, asparagus and fresh herbs. When done to your liking, add to 9x13 pan. Add tomatoes and ricotta, stir until well blended. Bake until cheese is bubbly, about 15-20 minutes.