Ingredients
2 chicken breasts
8 oz pasta
8 oz chicken stock
1 clove garlic
1/2 stick butter
2 Tbs olive oil
1/2 cup cream
2 Tbs capers
1 bunch aspargus
Preparation
Cook pasta and set aside. Cut aspargus in 1/2" pieces, discard ends. Cook in water in microwave for 3 minutes. Cut chicken in bite size pieces. Coat lightly in flour, salt, pepper. Saute in olive oil. When chicken is half way cooked, add minced garlic and butter. Finish cooking. Add chicken stock, cream, aspargus, capers, and pasta. Cook until thickened. Add more cream if necessary.
