2 tablespoons olive oil
1 pound of boneless skinless chicken cut into small chunks
2 teaspoons of Southwest Chipotle by Flavor Mate or as an alternative you can use 2 teaspoons of Cajun Seasoning
1 1/2 cups of chicken broth
1 cup water
1 cup cream or you can use milk as an alternative
1 bunch of small asparagus (the skinny ones, the bigger asparagus won't cook well) cut into 2 inch pieces
8 ounces of pasta of your choice
1/4 cup of grated Parmesan cheese
In a large pot put the oil, chicken and the Southwest Chipotle. Saute until the chicken is cooked through. Add the asparagus and saute for about three minutes to integrate some of the Chipotle.
Now add the liquid ingredients chicken broth, cream, water. Add the pasta of your choice. Don't be alarmed if it is not fully covered by the liquid it will cook with this method.
Bring the mixture to a full rolling boil. Watch carefully ... cream and milk can get bubbly and make a mess. When everything is boiling away, turn it down to Medium Low, place the lid on and cook for about 15 minutes.
I found I had to stir it a few times during this process because I didn't want it to stick. (It didn't lol) I also got a bit afraid because the bubbles got pretty close to the lid but nothing happened..... even though I rushed over and removed the lid to stir it lol.
I cooked it until there was just about 1 inch of liquid left in the bottom of the pot. No it didn't burn.... I was excited about this.
Eat and be happy!