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Swiss & Angel Hair Pasta with Asparagus
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Description
We adore asparagus around here and just roasted with coarse salt will do. However, if it has to go in a dish, this one is a sure winner!
Ingredients
- 1 pound Fresh Asparagus, Washed And Tough Ends Snapped Off
- Olive Oil, As Needed
- 2 cups Seasoned, Cooked And Cubed Chicken Breasts
- 12 ounces, weight Uncooked Angel Hair Pasta
- ½ pounds Golden Baby Bella Mushrooms
- 1 teaspoon Minced Chives
- 4 Tablespoons Butter
- 2 Tablespoons Flour
- 1 teaspoon Salt
- ½ teaspoons Garlic Powder
- 2-¾ cups Milk
- 2-½ cups Shredded Swiss Cheese
- Grated Parmesan Cheese, For Serving
Preparation
Wash and snap tough ends off asparagus. Discard ends. Snap asparagus stalk in 3 places.
In a 425ºF oven, roast asparagus with olive oil drizzled over it and coarse kosher salt sprinkled on top. Cook for about 12 minutes, or until crisp-tender. Set aside.
Cook and cube seasoned chicken breast.
In a large pot, boil angel hair pasta until al dente, rinse and set aside.
In a large saucepan, saute mushrooms and chives in butter. Stir in flour, salt and garlic powder. Slowly add in milk. Bring to a boil and cook for 2-4 minutes, or until thickened.
Stir in Swiss cheese, asparagus and chicken. Serve hot with grated Parmesan cheese, if desired.
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