Cookerati

I keep using Asparagus and Chevre because I like the combination but also because asparagus is in season.  I have some asparagus growing in a raised bed, but it’s very little, so I supplement with the store asparagus. Of course, then I keep using the asparagus until it is gone because I don’t want to waste any of it.  The only thing I would add is little pear tomatoes, or dried tomatoes for a little more color, but the flavor as it was is very good.

Ingredients:

• 1/2 box farfalle cooked according to directions
• 1 whole chicken breast grilled and diced
• bunch of asparagus
• 1 handful pecans
• 4 oz goat cheese
• 1 big bunch of all different herbs – tarragon, chives, thyme and parsley
• garlic pepper
• salt
• grated parmesan

Directions:

In a pan with a …