Creamy Chicken Pasta

Ingredients

• 2 whole Chicken Breasts
• 16 ounces, weight Pasta (I Used Tri Color Rotini)
• 2 cups Chopped Asparagus
• ⅔ cups Sun-dried Tomato (Preferably Packed In Oil)
• 1 whole Medium Onion, Diced
• 5 whole Garlic Cloves, Minced
• 1-½ cup Milk (I Used 1%)
• 2 Tablespoons Butter
• 3 Tablespoons Flour
• 2 teaspoons Paprika
• 2 teaspoons Garlic Powder
• 1-½ Tablespoon Olive Oil
• Salt And Pepper, to taste
• Parmesan Cheese, For Topping

Preparation Instructions

Combine milk and flour in a bowl and whisk together. Heat butter in a small sauce pan and add 4 cloves of garlic, cooking for about a minute. Add the milk mixture and whisk to combine. Add some salt and pepper to taste. Continue stirring until the mixture thickens. Remove from heat and set aside.

Slice chicken breasts in half to make thinner cuts and cut into 2-inch cubes. Season with salt, pepper, paprika, and garlic powder.

Bring a pot of water to a boil and add some salt. Add pasta and let it cook while you begin making the chicken.

Heat 1 tablespoon of oil in a pan and brown the chicken until golden and cooked through. Once the chicken is cooked, remove from the pan and keep warm.

In the same pan, add the remaining 1/2 tablespoon oil and add the onions. Cook onions until soft, then add the remaining clove of garlic. Cook garlic for about 30 seconds, then add the asparagus. Cook the asparagus for a few minutes. If you prefer a softer veggie, cook them longer. Add sundried tomatoes and cook for a minute. Remove from the heat.

In a large bowl, combine pasta, veggie mixture, and cream sauce. Serve and top with parmesan cheese.