Cookware:

Small bowl (for mixing)
Non-stick Skillet
Pot (for pasta)
Large & deep skillet
Mixing spoon
Whisk
Med. sized pot w/lid
Measuring cup & spoons

Meat:
1 lb Boneless & Skinless Chicken Breast

Baking & Spices:
2 tbsp All-purpose Flour
1/4 tsp Salt & Ground Black Pepper

Produce:
1 lb Asparagus
1 tsp Basil, dried
2 Cloves of garlic
1/2 tsp oregano, dried
1/4 tsp thyme, dried

Pastas & Grains:
12 oz Penne pasta

Oils:
1 tbsp olive oil

Dairy:

1 1/2 tbsp butter
1/4 cup of cream or half & half
1 3/4 cup milk
3 oz Neufchatel cheese
1/3 cup parmesean cheese

1 lb Boneless & Skinless Chicken Breast 2 tbsp All-purpose Flour 1/4 tsp Salt & Ground Black Pepper 1 lb Asparagus 1 tsp Basil, dried 2 Cloves of garlic 1/2 tsp oregano, dried 1/4 tsp thyme, dried 12 oz Penne pasta 1 tbsp olive oil 1 1/2 tbsp butter 1/4 cup of cream or half & half 1 3/4 cup milk 3 oz Neufchatel cheese 1/3 cup parmesean cheese

* In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper.
*Sprinkle half of the herb mixture evenly over tops of chicken breasts.
*Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
*Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed).
*Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.

-Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.-

* In a clean skillet (large and deep), melt butter over medium heat.
* Whisk in flour and cook 1 minute, add garlic and cook 30 seconds longer, stirring constantly.
* While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps).
* Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly.
* Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.

-Fill a pot with about an inch of water to steam asparagus.
-Cover the pot with a lid and place it on the stove. Turn the heat to medium high. Let the asparagus steam for 3 minutes.
-Steam should rise from the pot when you lift the lid, and the asparagus should look bright green. If it is slightly tender when you test it with a fork, it's done.
-Melt a pat of butter over asparagus.

*Toss in cooked pasta, then add cooked chicken, steamed asparagus, and toss to evenly coat.
*Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed).

-Serve immediately.-