Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4-6

Ingredients:

12 oz. angel hair or spaghetti pasta

1 lb. fresh asparagus, trimmed and cut into 2- inch pieces

1/2 lb. (small container) fresh mushrooms, sliced

2 tsp. chives or green onions, chopped

3 T. butter

3 T. all-purpose flour

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

2-1/4 C. milk

1-1/2 C. shredded Swiss cheese

1/2 C. grated parmesan cheese

1 C. cooked chicken chopped in bite size piece

Grated Parmesan cheese for garnish

What to do:

Cook pasta according to package directions. Meanwhile, place asparagus in a microwave safe bowl; cook for 3 minutes (longer if it’s a thicker stalk) and let rest for 5 minutes, drain and set aside. Cook longer if the asparagus isn’t al dente. In a large saucepan, sauté mushrooms and chives in butter until tender. Stir in the flour, onion powder, garlic powder, salt and pepper; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Take off heat; add the Swiss cheese and parmesan cheese; cook and stir until melted add the chicken. Drain pasta and place in a large bowl. Add asparagus and cheese sauce; toss to coat. Garnish with Parmesan cheese and extra chives or green onions if desired.