6 boneless skinless chicken tenders
1/3 cup chicken broth
1/2 tsp thyme
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
Cut the chicken into bite size pieces and add the broth and spices into a pan. Cook until done. While this is going on, cook your pasta.
Once the chicken is done, add :
3 green onions sliced
1 cup tiny asparagus cut into 2 inch pieces
Toss on top of the chicken and steam until tender. While this is going on, prepare the cheese sauce.
2 TBSP butter, melted
add 1/4 cup flour and stir well. Cook until thickened. Add 1/2 cup almond milk, or whatever milk you use. Add 1 cup mozzarella cheese, stir and cook on low until melted and creamy.
Drain the pasta, top with the chicken and asparagus and finish off with the creamy cheese sauce, however much suits you.