An easy and delicious weeknight dinner recipe.
Cook chicken patties or tenders in the oven according to package directions.
Cook pasta according to package directions.
While the chicken and pasta cook, sautè asparagus in two tablespoons of butter until tender crisp (in a skillet).
Make the alfredo: Sautè onion in four tablespoons of butter in a sauce pan.
When the onion is tender, add the flour and mix to combine.
Add the half and half, milk, garlic, parmesan cheese, salt, and pepper.
Bring sauce to a boil, stirring continually with a whisk. Simmer to thicken.
When sauce has thickened, add bacon crumbles and stir to combine.
Pour sauce over cooked and drained pasta.
Top with cooked asparagus and breaded chicken.
Enjoy!