INGREDIENTS
1
{16 oz.} box bow tie pasta
1/2 lb
asaparagus, cut into 1-inch bits
1 tbsp
extra virgin olive oil
6 cloves
garlic, minced
4 cups
skim milk
2 cups
chicken broth
1/2 cup
all-purpose flour, divided
2 tsp
salt
1/2 tsp
black pepper
3/4 cup
parmesan cheese
1 cup
Panko bread crumbs