Here is a new flavor you will enjoy, no doubt. We all usually know about the great combination,
asparagus and bechamel... now with pasta and chicken, divine!

Ingredients:

* 1 pound Rigatoni pasta
* 1/2 pound Boneless, skinless chicken breasts, diced
* 1/2 cup asparagus, diced
* 1 cup mushrooms, diced
* 1 shallot, sliced
*  two cup béchamel sauce, click here for the bechamel recipe
* 2 garlic cloves,
* salt and pepper
* grated parmesan or romano cheese
* butter and extra virgin olive oil

Cooking instructions:

Cook the rigatonis as per package instructions.
Prepare Béchamel sauce; here is a real easy microwave bechamel recipe that never fails for you:;
In a large skillet, cook the diced chicken thoroughly, in olive oil.
Add pepper; reserve the chicken dice.
In same skillet, add a bit of oil and butter cook the mushrooms;
when mushrooms are almost done, mix in the chopped shallot, the asparagus and pressed in garlic
Cook until the asparagus is tender;
add in the reserved chicken, the béchamel sauce, the rigatonis.


Serve immediately.