Penne pasta with chicken, mushrooms, and asparagus in a bechamel sauce

SERVINGS: 4-6   TIME:

INGREDIENTS:

• 1 12oz box of penne pasta
• 10 medium to large baby bella mushrooms, sliced
• 15-20 medium stems asparagus, sliced 1 inch long on an angle
• 2 large chicken breasts, cooked, cut in small pieces (boil in water)
• 1-2 tbsp olive oil
• 2-3 cloves garlic
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose flour
• 3 1/2 cups milk
• 1/2 tsp salt
• 1 tsp chicken bouillon powder
• 1/4 tsp fresh ground pepper
• pinch of freshly grated nutmeg
• pinch of red pepper flakes
• 3/4 cup grated parmigiano reggiano cheese

DIRECTIONS:

1. Boil chicken
2. In a large skillet, heat olive oil over medium heat. 
3. Add asparagus, onions, and mushrooms. Saute for 5 minutes.
4. Add garlic and saute another 2 minutes.  
5. Add cooked chicken.  Mix, and remove from heat and set aside.
6. Place flour in a medium saucepan. 
7. In a separate saucepan, heat milk until it's just about to boil. 
8. Add milk one cup at a time to the flour, whisking constantly. Bring to a boil over medium heat, stirring constantly. Let bubble for about two minutes or until sauce thickens and is smooth. Remove from heat.
9. Stir in parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
10. Add the bechamel sauce to the asparagus and mushroom mixture. Stir well, then serve over cooked pasta immediately.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com