INGREDIENTS:
1 16 oz. box Bowtie Pasta
2 cups chicken cubed
1 bunch asparagus trimmed and cut into 4
1/2 cup chicken broth
1/2 cup reserved pasta water
1 tbsp olive oil
2 tbsp minced garlic
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
pinch of red pepper flakes
4 oz cream cheese
1/3 cup half n half
1/2 cup Parmesan cheese shredded
garlic salt & pepper to taste
DIRECTIONS:
Heat olive oil in a skillet over medium heat and saute your chicken for approximately 15 minutes.
Cook pasta according to directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain and set aside while reserving a cup of the pasta water.
Once chicken is cooked add minced garlic, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet. Saute for 5 minutes.
To your skillet combine the broth, half & half, cream cheese and half of your parmesan.
Add pasta and asparagus to your skillet and stir until well combined. If pasta seems too dry, add reserved cooking water a little bit at a time. Stir over med heat until desired consistency. Add salt, pepper and extra Parmesan to taste
