150 g (5 oz) asparagus spears, trimmed and thickly sliced
150 g (5 oz) crème fraîche
100 ml (3 1/2 fl oz) milk
25 g (1 oz) Parmesan cheese, grated
salt and pepper
Rub the oil over the chicken breasts and season well, then cook under a preheated hot grill for 7 minutes on each side or until golden and cooked through. Add the bacon to the grill pan when you turn over the chicken and cook until just crisp. Cool slightly, then chop into bite-sized pieces.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the asparagus 3 minutes before the end of the cooking time and cook until just tender. Drain well and return to the pan.
Mix together the crème fraîche and milk in a bowl, then stir into the pasta. Add the chicken and bacon and season well.
Spoon into a large heatproof dish and scatter the Parmesan on top. Cook under a preheated hot grill for 5 minutes or until golden and heated through.