Swiss & Angel Hair Pasta with Asparagus

  Mm, I adore Asparagus, and so do all my little Fergusons.  Of course, they much prefer it this way:
Oven Roasted Asparagus, with coarse salt

  However, they decided if it had to be IN the dish, that this one was a winner.  I agree!

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Ingredients

• 1 pound Fresh Asparagus, Washed And Tough Ends Snapped Off
• 2 cups Cooked And Seasoned Chicken Breasts, Cubed
• 12 ounces, weight Uncooked Angel Hair Pasta
• ½ pounds Golden Baby Bella Mushrooms
• 1 teaspoon Minced Chives
• 4 Tablespoons Butter
• 2 Tablespoons Flour
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 2-¾ cups Milk
• 2-½ cups Shredded Swiss Cheese
• Grated Parmesan Cheese, For Serving

Preparation

Wash and snap tough ends off asparagus. Discard ends. Snap asparagus stalk in 3 places.
In a 425* oven, roast asparagus with olive oil drizzled over it and coarse kosher salt sprinkled on top. Cook for about 12 minutes, or until tender crisp. Set aside.
Cook and cube, 2 cups of seasoned chicken breast.
In a large pot, boil angel hair pasta until al dente, rinse and set aside.
In a large saucepan, saute mushrooms and chives in butter. Stir in flour, salt and garlic powder. Slowly add in milk. Bring to a boil and cook for 2-4 minutes, or until thickened.
Stir in swiss cheese, asparagus and chicken cubes. Serve hot with grated Parmesan cheese, if desired.

Dig in! 

Hugs, T