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Asparagus Chicken Supper

Cook pasta in boiling salted water for 8 to 10 minutes. Drain. Saute onions and mushrooms in 2 tbsp. butter and 2 tbsp oil for 5 minutes; remove to bowl. Add 1 tbsp more butter and 1 tbsp. more oil and chicken to pan. Saute chicken 8 to 10 minutes. Boil or steam asparagus, drain and save 1/2 cup stock. Keep asparagus warm on serving platter. Remove cooked chicken to bowl with onions and mushrooms. Add 1 tbsp. more butter to pan, 2 tbsp flour and combine. Stir in wine, milk and asparagus stock. Cook over medium heat until thickened, about 5 minutes. Add pasta, onions, mushrooms and chicken. Heat gently. Melt remaining 2 tbsp butter, add nutmeg and pour over cooked asparagus. Surround asparagus with pasta mixture. Garnish with parsley.

Yield: Serves 4