Creamy Chicken Pasta
16 oz. Penne pasta
8 oz. sour cream
2 cups chicken broth
1/4 cup onion
3 gloves of garlic
3 Tbsp. flour
2 breasts of chicken, cubed
1/2 cup shredded Parmesan cheese
1 tsp. dried basil or 1 Tbsp. of fresh chopped basil
Saute the chicken in a tablespoon of olive oil, season with salt and pepper. Remove the chicken from the pan. Saute the onion for about 2 minutes and add the garlic for another 2 minutes. Return the chicken to the pan.
Cook the penne until al dente (cooked, but still a little firm).
While the pasta is cooking, begin making the sauce. In another sauce pan mix the sour cream and chicken broth on medium heat. Whisk in the flour, continue to whisk until the sauce thickens.
Mix in the penne and sauce in with the chicken. Add the cheese and basil. (If using dried basil I usually mix it in directly to the sauce - if using fresh I would mix it in at the end).
Several spears of asparagus. Place on baking sheet. Drizzle with olive oil. Season with salt and pepper. Cook at 350 degrees for 8-10 minutes (depending on the size of your spears and how firm you like it).
I just check on it every few minutes by stabbing your fork into the asparagus, your fork should go into the asparagus with ease, but take a little effort to get out. They shouldn't be soggy, but they also shouldn't be too crunchy.
If you have some left over shredded Parm, I would sprinkle some of that on in the last minute of cooking. Delish!