Tried a new experiment the other day that came out so yummy, I figured I should share it! This serves one, but you can scale it up or down according to your needs, it was just such a yummy combination of flavors that worked well!

Tarragon Chicken and Asparagus
Take a chicken breast - or whatever chicken part you want, and sprinkle it with salt, pepper, and then liberally with tarragon on each side. Place in a greased dish, and bake in a 350-degree over for 20 minutes or so (depending on how thick the chicken is, I use a boneless skinless breast, so 20 minutes will do fine.

Set a pan of water to boil. I used a bow tie pasta, but any pasta that takes less than ten minutes is fine.

While the water is heating, wash your asparagus, enough stalks, your choice, I did about 7-8, I think, and snap it into about one-inch chunks. Discard the bottoms, and set the top pieces aside. When the water is boiling, add your asparagus except for the tops. Set the timer for 7 minutes, you can add your pasta at whatever point you need.

Meanwhile, in a bowl, dump about 2 tablespoons of cream, a teaspoon or more of tarragon, and about a half cup or more of shredded Parmesan - depending on how cheesy you like your pasta. Cut the cooked chicken breast into bite-sized pieces, add that to the bowl.

When the timer goes off, add the tips, and reset the timer for 3 minutes. At this point, test, and your asparagus should be done, as well as your pasta. Strain, dump into the bowl, and stir it all together.

Add more salt and pepper as desired, if desired - depends on your personal taste, and how salty that particular Parmesan is - the stuff I had was a really good one that was naturally salty, so I didn't need much more.

Then enjoy! It was a nice combination - the asparagus and chicken and tarragon all played off each other quite nicely!