Chicken Farfalle Pasta with Asparagus and Artichoke Hearts

• 1 box (16 Oz. Box) Farfalle Pasta
• 2 pieces Chicken Breast, Cut Into Bite Sizes
• 1 teaspoon Garlic Salt
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Chopped
• 5 cloves Shallot (small Size), Chopped Finely
• 1 cup Asparagus, Chopped Into Bite Sizes
• 1/2 cups Artichoke Hearts, Chopped
• 1 cup Mushrooms, Chopped
• 2 cups Heavy Cream
• 1/2 cups White Cooking Wine
• 1/4 cups Parmesan Cheese, Grated
• Salt And Pepper, to taste

1. Boil a pot of water and cook the pasta al dente.
2. Drain thoroughly.
3. While the pasta is cooking, season the chicken with garlic salt and pepper to taste.
4. Heat the olive oil and brown chicken in a large skillet.
5. Add the garlic and shallots when the chicken is halfway cooked.
6. Once the chicken is almost done, add the asparagus, artichoke hearts, and mushrooms.
7. When the veggies appear to have cooked down a little bit, add the cream, wine, and Parmesan cheese.
8. Salt and pepper to taste.
9. Let simmer on medium for about 5 minutes so that all the flavors can mix together.
10. Place pasta in the bottom of large serving dish and top with the chicken, veggies, and sauce.
11. Enjoy!

pasta, chicken, garlic, olive oil, garlic, shallot, hearts, mushrooms, heavy cream, white cooking wine, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-farfalle-pasta-with-asparagus-and-artichoke-hearts/ (may not work)