PAPRIKA CHICKEN WITH BOW TIE ASPARGUS PASTA

If you want to impress someone, but don't have all day, this is the dish you want. The chicken is so moist, and flavorful it doesn't need any kind of sauce or gravy, and the paprika adds a real special flavor to the chicken. The pasta is just FANTASTIC!!! I served this with a green salad, and some garlic bread and had a beautiful very special Sunday dinner.

PAPRIKA CHICKEN with BOW TIE ASPARAGUS PASTA
Ingredients:
4 boneless skinless chicken breasts
½ cup Parmesan cheese
1 ½ cups Italian bread crumbs
1 ½ cubes melted butter - I only used 1 cube and had plenty
1 to 2 Tablespoons Paprika

Combine Parmesan cheese with bread crumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle with paprika; add as much paprika to your taste. I used all 2 tablespoons.

Bake uncovered for 35-40 minutes at 375 degrees – DO NOT OVER COOK!!!

BOW TIE ASPARAGUS PASTA
I forgot that this recipe called for crumbled bacon, and it was too late to defrost my bacon and cook it. I went ahead and used a small package of Real Bacon bits and pieces, (This is a brand of a high quality bacon bits, so it worked great for this recipe).

Ingredients
1 package bow tie pasta
½ cup butter – 1 cube (the real stuff)
2 – 3 cloves garlic, minced
¾ cup grated Parmesan cheese
2 chicken bouillon cubes
1 pint heavy cream
Salt & pepper to taste
10 -15 spears asparagus, cut into 1" pieces, and blanched (I used two bunches)
½ cup bacon, crumbled
¼ cup toasted pine nuts
Fresh Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook. In heavy skillet melt butter. Add minced garlic and sauté a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Bring to a simmer, and simmer for 3 to 5 minutes, stirring slowly but constantly, until sauce slightly thickens. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus, bacon and toasted pine nuts. Garnish with fresh parsley and fresh Parmesan cheese.
Recipes courtesy of Favorite Family Recipes Food Blog.