Swiss & Angel Hair Pasta with Asparagus

• 1 pound Fresh Asparagus, Washed And Tough Ends Snapped Off
• Olive Oil, As Needed
• 2 cups Seasoned, Cooked And Cubed Chicken Breasts
• 12 ounces, weight Uncooked Angel Hair Pasta
• 1/2 pounds Golden Baby Bella Mushrooms
• 1 teaspoon Minced Chives
• 4 Tablespoons Butter
• 2 Tablespoons Flour
• 1 teaspoon Salt
• 1/2 teaspoons Garlic Powder
• 2- 3/4 cups Milk
• 2- 1/2 cups Shredded Swiss Cheese
• Grated Parmesan Cheese, For Serving

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

fresh asparagus, olive oil, chicken breasts, angel, golden baby bella mushrooms, chives, butter, flour, salt, garlic, milk, swiss cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/swiss-angel-hair-pasta-with-asparagus/ (may not work)