Pasta with asparagus, brussel sprouts and chicken with garlicky bread crumbs

Last night was one our (now) typical Monday's school, homework, basketball practice at dinnertime!!!

I threw this dish together based on what was in our refrigerator. If you have leftover cooked chicken, use it, I had bought some poached chicken at Trader Joe's and used that. Although the kids didn't want the pasta mixed with the veggies, they ended up mixing it in their bowls...

elbow pasta
2 Tbs. olive oil
3 cubes frozen garlic
1 pint brussel sprouts, quartered
1/2 C. chicken stock or water
1/4 C. creme fraise or sour cream
2 C. cooked chicken, cut into small cubes
1 bunch asparagus, cut into 1/3'rds
1/2 C. Italian bread crumbs
1 tsp. garlic salt
Parmesan cheese
kosher salt and pepper

Boil pasta in salted water. While the pasta boils, heat olive oil in a large nonstick pan on medium high heat. Add brussel sprouts and garlic cubes. Stir to combine and add chicken stock and creme fraise. Saute for 3 minutes, add chicken and season with salt and pepper.

In a small bowl, combine bread crumbs, garlic salt and a drizzle of olive oil.

Reduce heat to medium and add asparagus. Stir to combine and cook for 1 more minute. Drain pasta and add to pan. Garnish with bread crumbs and Parmesan cheese before serving.