Chop the chicken breast and season with seasoned salt, garlic pepper, paprika powder and curry. To let go! Meanwhile, wash the asparagus, cut off the bottom 3cm and cut the asparagus into thin slices. Clean the mushrooms and cut them in slices. Peel shallots and cut into wedges.

Heat the oil in a pan and sizzle the asparagus with a pinch of salt for 5 minutes until it gets a little color. Remove from the pan and do the same with the mushrooms. Remove from the pan and fry the sliced ​​meat in it for a short time, then remove from the pan. Then fry the shallots in the same fat and deglaze everything with Noilly Prat, add the bay leaves. Briefly bring to the boil. Stir in the cream and Parmesan! Cooking pasta al dente on the side! Save 3 tbsp pasta water!

Mix some water and potato starch and thicken the sauce with it. Then fold the meat, asparagus, pasta, mushrooms and pasta water into the sauce and season with pepper, sugar and salt. Sprinkle with parsley and serve! :-)