1 Teaspoon of either- Rosemary, Marjoram, or Oregano
1 Tablespoon Cayenne Pepper
1/2 stalk Asparagus
8 Oz Slized Muchrooms
3 Tablespoon Crushed Parsley
salt and pepper
Bow Tie Pasta 9 ozes
Instructions
Melt butter in skillet over medium heat and add
garlic. When garlic becomes fragrant add cayenne
pepper and chicken (Already cut up into pieces)
Cook until the chicken is cooked, remove chicken
from pan and place on side leaving the
butter/garlic/pepper mix.
In a seperate Pan, fill pan 1/4 full of water.
Place a drainer on top of the pan, add asparagus
(cut into 1 inch pieces) Cover. Let steam for 5-10
minutes. In a separate pan, cook the bow tie pasta and set
aside.
In a cup, stir together half and half, chicken
broth, and corn starch. Poor into the pan that the
garlic/butter/pepper sauce is in.
Bring to boil, reduce heat and let simmer
constantly stirring.
Stir in Parsley, herbs, asparagus, and mushrooms.
Add chicken to heat through.
Add pasta and stir in to heat through.
Serve.
Serving
Suggestions
Eat while hot!
Originally Submitted
1/14/2013
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