Skillet Chicken and Asparagus with Provolone Cheese Sauce and Bacon

boneless skinless chicken breasts, (pounded with the flat side of a meat mallet to just under 1/2-inch thickness)

Italian seasoning

Salt and freshly ground black pepper

olive oil, (divided)

(5 slices) bacon, (chopped)

thin asparagus, (woody ends trimmed, halved)

minced fresh garlic ((3 cloves))

butter

all-purpose flour

milk ((I used 2%))

slices Cache Valley Cheese Provolone Cheese, (chopped into pieces and separated (3 oz. total))

freshly, finely shredded Parmesan cheese ((optional))