Creamy Chicken & Pasta Recipe (definitely needs a more clever name!)

Ingredients:
2 cups orzo, cooked
1 package chicken tenders
1/2 lb asparagus, washed and trimmed
1/2 pint cherry tomatoes, halved
olive oil for sauteing
1 tsp minced garlic
salt & pepper for seasoning
1 tbsp. lemon juice

Sauce Ingredients:
leftover olive oil from sauteing chicken + 2 more tbsps.
3 tbsps flour
1 1/2 cup chicken broth
1 cup milk (whatever kind you have on hand)
parmesan cheese (I probably used 3/4 cup, but I just eye it)
salt & pepper

• In a saucepan, saute garlic and evoo. Add whole chicken tenders and asparagus, and cook for 7-10 minutes.While it is sauteing, add the lemon juice. I like my chicken a little more “browned” and crispy, so I left mine in for 10 minutes.
• While chicken and asparagus are cooking, make your orzo in a small saucepan.
• Remove chicken and asparagus with tongs, leaving the oil and garlic in the pan. 
• Add 2 tbsps olive oil and the flour, and whisk to combine.
• Whisk in chicken broth, and then milk. Simmer until sauce is thickened. Season with salt and pepper. My sauce was a little lacking of something at this point, so I added a pinch of chicken bouillon powder. You most certainly do not have to do this! 
• Add the chicken, asparagus and risotto to the sauce, and stir. 
• Plate and top with more cheese (more cheese is always a good idea right??) and the halved cherry tomatoes. Serve with warm garlic bread.