|50.00 ml||fresh parsley — chopped|
|0.00||parmesan cheese — or cheddar cheese, grated, to garnish|
|1.00||onion — chopped|
|410.00 g||asparagus — tinned|
|400.00 g||pasta — penne or macaroni|
|4.00||chicken breast fillets — cubed|
Cook the pasta in boiling water until tender, then drain.
Heat half of the butter in a saucepan.
Add the onion and sauté for two minutes.
Add the chicken and cook, stirring over high heat for three minutes.
Remove from the pan.
Heat the remaining butter.
Add the flour and stir for 30 seconds.
Add the milk gradually, stirring to prevent lumps.
Pour in the juice from the asparagus.
Stir over the heat until thick.
Add the chicken, onion, asparagus and parsley.
Stir into the pasta and season to taste.
Serve topped with grated Parmesan or Cheddar cheese.