1 lb boneless, skinless, chicken breasts, trimmed and diced into 1-inch cubes
1 T each olive oil and freshly chopped basil
1 t dried oregano
1/4 t dried thyme
salt and pepper, to taste
12oz whole grain penne pasta
1 lb asparagus, trimmed and diced
1 1/2 T butter or sub
2 cloves garlic
1 3/4 C milk of choice
1/4 C cream
3oz light cream cheese, diced
1/3 C parmesan cheese, grated
5 sliced bacon of choice, cooked until crisp, then crumbled

In a small bowl, stir together basil, oregano, thyme, and about 1/4 t salt and pepper. Heat oil in a large skillet over medium-high heat. Sprinkle half the herb mixture evenly over tops of cubed raw chicken, then place them into the pan (herbed side down). Sprinkle the rest of the herb mixture over the chicken, then cook chicken through (about 8 minutes per side). Stay close and watch the chicken, cook until cooked through completely, then transfer to a plate and cover with a lid to keep moist. Cook pasta according to directions on the package, and add in asparagus about 1 1/2 – 2 minutes before the end. Drain pasta and asparagus. In a different clean (large) skillet, melt butter over medium heat, whisk in flour and cook 1 minutes, stirring constantly. Add garlic and cook 20 seconds longer, stirring constantly. Slowly pour in milk, then the cream, still stirring constantly. Season with salt and pepper to taste and bring to a boil. Once the sauce thickens, reduce heat to medium-low, and stir in the cheeses. When all the lumps are gone, add in pasta, cooked chicken, steamed asparagus, and bacon. Salt and pepper to taste, and serve with more grated parmesan.

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