From G. Garvin Recipes

INGREDIENTS:
4 ounces baked chicken
4 stalks boiled asparagus
4 tablespoons olive oil
2 tablespoons garlic
2 tablespoons shallots
1 cup chopped tomatoes
½ cup tomato sauce
1 pinch salt
½ teaspoon pepper
4 tablespoons plus 1 pinch Parmesan cheese
1 pinch fresh basil
2 teaspoons plus 1 pinch parsley
4 cups bowtie pasta boiled
3 tablespoons butter




PROCEDURE

1. Boil bowtie pasta until softened in a large pot

2. Take chicken, break into small pieces and set aside

3. Chop asparagus into 1 inch pieces and set aside

4. Heat a medium pot over medium high heat and coat with olive oil

5. Add garlic, shallots, asparagus and chicken then stir

6. Add chopped tomatoes, tomato sauce, salt, pepper, Parmesan cheese, basil and parsley then stir

7. Reduce heat to low and let simmer

8. Strain boiled pasta with colander then pour into bowl

9. Add pasta to sauce pot and stir

10. Add 3 tablespoons of butter and stir until melted

11. Spoon out onto serving platter

12. Garnish with a pinch of Parmesan cheese, parsley, and basil

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