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.