INGREDIENTS
1/2 lb
asparagus spears
2 Tbsps
butter
4 ozs
cream cheese
1 Tbsp
flour
1 Tbsp
fresh parsley
2 tsps
garlic
1 cups
milk
1 Tbsp
olive oil
1/2 cup
onions
2 cups
penne pasta
1 small
red bell pepper
1/4 cup
romano cheese
3/4 lb
skinless boneless chicken breasts
1 slices
zucchini