Chicken Asparagus Bow Ties

8 oz bow-tie pasta

3 tsp olive oil

1 lb boneless skinless chicken cut into 1" pieces (I used 1 large chicken breast)

1/2 tsp salt

2 cups asparagus cut into 1" pieces

1 TB unsalted butter

1 TB flour

1 1/2 cups milk

1/4 cup grated parmesan cheese

Black pepper to taste (I used 1/4 tsp)

• Cook the pasta.
• While the pasta is cooking, heat 2 tsp oil in large saucepan over medium heat. Add the chicken, sprinkle with 1/4 tsp salt, and cook, stirring, until chicken is cooked through. Set aside (in separate bowl).
• In same pan, heat the remaining 1 tsp oil over medium heat and add the asparagus. Cook, stirring until softened, but not soggy. Set aside with chicken.
• Remove the pan from the heat and add the butter. On medium-low heat, add the flour and stir for a minute. Slowly add milk and bring to a boil. Cook, stirring, until thickened.
• Remove the pan from the heat and stir in the parmesan cheese, pasta, remaining 1/4 tsp salt, and pepper. Stir in the chicken and asparagus.

Pumpkin Chocolate Chip Cookies

These probably aren't the best Pumpkin Cookies, but the recipe worked perfectly when I had 1 cup of pumpkin leftover from something else. I'm posting it so I can find it again (and remember all the changes I made).

1/4 cup butter, softened

3/4 cup applesauce

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla

1 cup pumpkin puree

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ginger

1 cup chocolate chips

Preheat the oven to 350 degrees.

Cream together the margarine, applesauce, and sugar.

Add the egg, vanilla, and pumpkin.

Mix flour, baking powder, soda, salt, cinnamon, cloves, and ginger together.

Combine flour and pumpkin mixtures.

Stir in chocolate chips.

Drop onto cookie sheet and bake 10-12 minutes.