Ingredients:
4 boneless chicken breasts
1/2 cup butter
4 -5 garlic cloves, crushed
1 cup half-and-half
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon herbs, of your choice, rosemary, marjoram, oregano
1 tablespoon cayenne pepper
1/2 stalk asparagus
8 ounces sliced mushrooms, pieces and stems
3 tablespoons parsley, crushed
salt and pepper, to taste
8 ounces angel hair pasta
Directions:
Melt butter in skillet over medium/low heat and add garlic.
When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
Add chicken to heat through.
Add pasta and stir to heat through.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.