1/2- 3/4 box small penne pasta
1 bunch asparagus
3 chicken breasts
1 1/2 tbsp. butter
2 tbs. flour
1/4 c. cream
garlic salt, to taste
3 tbsp. parmesan cheese
Cook pasta according to package directions. Meanwhile, steam the asparagus (chop off the ends, then cut into thirds.)
Add chicken breasts to 1 tsp. olive oil and 1 tbsp. butter. Cook 7-8 minutes, rotating as you go. Add garlic salt and dried onion (as it cooks, or at the end).
You might want to cut the chicken into pieces— especially if it is thick.
After transferring chicken, pasta, and asparagus to a baking dish, make your cream sauce. Start with a roux. Melt the butter, and add flour as it melts. Slowly add 1/4 c. cream, may need more butter and/or cream to reach desired thickness. At the end, add 2 tbsp. of parmesan cheese and stir until the cheese is melted through.
Add sauce to the pasta, chicken, and asparagus, and add the rest of your parmesan to the top. Put in a 350 oven for 15 minutes. Turn to broil and cook for 5-10 more minutes, watching so it doesn’t burn!
I had to quick stop and write this down the other night after I made it. I adapted it loosely from a recipe I found on Cooking Classy (correction: Nell found it and linked to it on her blog). In the interest of honesty rather than full disclosure, I tried that exact recipe with the bacon and it took me no less than 2 AND A HALF hours to make. So I recreated it as SIMPLE creamy asparagus and penne pasta and wa-la. Here it is. SO GOOD. This is at most a 30 minute meal- promise.