Olive Oil Chicken Pasta

Light yet solid taste, a satisfying meal for a gentle evening.

Ingredients:
Spaghetti
Mushrooms
Chicken
Parsley flakes
Garlic
Shallots
Asparagus
Pepper, salt, chilli powder
Olive oil
White wine

Method:
Slice mushrooms and chicken into bite size pieces. Cut asparagus bottoms off. Mince garlic, and slice shallots. Boil spaghetti in seperate pot first. When done, rinse with cold water to stop cooking and set aside. Fry garlic and shallots in olive oil until golden brown. Add chicken, asparagus and stir fry until chicken starts to turn white. Add spaghetti, mushrooms, pepper, salt to taste, a little chilli powder. Stir to mix and fully cook the chicken. Add white wine and let mixture simmer a little. Add more olive oil and parsley flakes and mix it in. Ready to serve! Serve with tomato soup and Beringer White Zinfandel recommended.