Paprika Chicken and Bowtie and Asparagus pasta

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Pasta: (The pinenuts were a little over the top for me... too much extra work!)

Ingredients

• 1 pkg. bow tie pasta
• 1/2 c. (1 cube) butter (the real stuff)
• 2-3 cloves garlic, minced
• 3/4 c. grated Parmesan cheese
• 1-2 chicken bouillon cubes
• 1 pint heavy cream
• salt & pepper to taste
• 10-15 spears asparagus, blanched
• 1/2 c. bacon, crumbled
• 1/2 c. toasted pinenuts (or to taste)
• Parsley, to taste
• Parmesan cheese, to taste

Instructions

• Boil bow tie pasta in salted water until al dente. Do NOT over cook.
• In wok or heavy skillet melt butter. Add minced garlic and saute 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. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.