Bow Tie Pasta in White Parmesan Sauce with Asparagus and Italian Chicken

Ingredients:

2 cups bowtie pasta cooked al dente
1 boneless, skinless chicken breast cut into small strips
1 cup chopped asparagus
Italian dressing enough to cover chicken in a Ziploc bag
1 tbsp butter
1 tbsp EVOO
4 cloves minced garlic
1/2 cup chicken stock
1/2 cup half and half
1/4 cup heavy cream
1 cup grated Parmesan cheese

Marinate chicken in a Ziploc bag with Italian dressing for at least an hour in the fridge.

Cook pasta with salt to taste for 11 minutes or according to what the box says. Add the cut up asparagus in the last 4 minutes of cooking and drain together. Set aside.

On medium heat, brown chicken in butter and EVOO. Remove chicken. Add garlic and cook until tender, add chicken broth. Let it reduce for 2 minutes then add half and half, heavy cream, salt and pepper.

Let it boil a little then add Parmesan cheese while whisking constantly to thicken. Remove from heat then add chicken, asparagus and pasta. Toss and add salt and pepper if you want.

Serve immediately and top with more Parmesan cheese.

My 5 year old absolutely loved it!