2 lb. chicken breast or strips
1 lb. asparagus (fresh)
1 tsp. garlic, minced
alfredo sauce
mushrooms (optional)
angel hair pasta

Cook chicken breast and cut into pieces. Add to alfredo sauce. Add garlic. Boil asparagus in separate pot and cook about 15 to 20 minutes. Cut asparagus into 1/2-inch pieces and add to sauce. Add mushrooms (optional). Let simmer for about 15 to 20 minutes. Pour over angel hair pasta.