This is a dish I threw together one night. I loved it so much I made it twice that week. Now I make it maybe once a month. It's really easy and versatile. Sometimes I use a jarred sauce or I make my own.
I entered this into Yummr's Penne Pasta Giveaway, wish me luck!
1 box Barilla Penne pasta
1 jar favorite Alfredo sauce (or make your own)
3 chicken breasts
12 oz asparagus spears
Marinate chicken in olive oil, garlic and pepper to taste for 1/2 hour. Grill chicken until no longer pink. Let rest a few minutes before slicing. Meanwhile, boil water for pasta and once boiling, cook pasta for 10 minutes. Slice asparagus on angles, and sautee in a pan with a little olive oil, garlic and pepper just until a little crisp. Sprinkle with Parmesan when done. Heat up Alfredo sauce and when all is ready combine and serve with additional Parmesan.
I love this homemade sauce:
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Serve.