Chicken Farfalle Pasta with Asparagus and Artichoke Hearts

Boil a pot of water and cook the pasta “al dente.” Drain thoroughly.

While the pasta is cooking, season the chicken with garlic salt and pepper to taste. Heat the olive oil and brown chicken in a large skillet. Add the garlic and shallots when the chicken is halfway cooked. Once the chicken is almost done, add the asparagus, artichoke hearts, and mushrooms. When the veggies appear to have cooked down a little bit, add the cream, wine, and Parmesan cheese. Salt and pepper to taste. Let simmer on medium for about 5 minutes so that all the flavors can mix together.

Place pasta in the bottom of large serving dish and top with the chicken, veggies, and sauce. Enjoy!