Creamy Chicken Asparagus Bake

Ingredients
1 cup pre-cooked chicken breast (chopped)
8 oz penne pasta
1 bunch fresh asparagus
1 1/2 cups whole milk
4 tsp brown mustard
4 tsp flour
salt and pepper to taste
2 tsp extra virgin olive oil
3 Tbsp minced garlic
1/2 tsp dried tarragon
1 tsp lemon zest
2 tsp lemon juice
1/2 cup grated parmesan cheese (divided)

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice. Add in pre-cooked chicken and heat for additional 2 minutes.

3. Stir the sauce into the pasta-asparagus mixture stirring until the sauce coats the pasta. Top with 1/4 cup Parmesan. Place in a 350 degree pre-heated oven and bake for 12-15 minutes. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.