Sage Cream Sauce

This was delectable... so so good. I was going to be a good girl and not eat this pasta, but then my housemates encouraged me to eat it with pasta anyway. "We'll tell you when you start to get fat from eating too much pasta" were their words. I guess I can go with that.
For the parmesan incrusted chicken: cover chicken breast with salt, pepper and thyme on both sides. Mix parmesan shavings and bread crumbs and put them on the top and along the sides. I wasn't sure when I first decided to incrust the chicken if you could have the bread crumbs on the chicken whole time in the oven without them burning, so I checked this recipe and it suggested "dipping the chicken in melted butter first" for the bread crumbs to stick, so I just melted some butter and put it on top before the bread crumbs. I'm not sure it would have made a difference if I just put the bread crumbs on without the butter, perhaps the butter keeps the chicken moist, I'm not sure. I baked the chicken breast for 30 minutes at 425.
For the sage cream sauce:
I checked out a few recipes for this, but basically mixed some together and added extra ingredients. You need: butter, mushrooms, onions, garlic, sage, nutmeg, white wine, cream and parmesan. I cooked the mushrooms and onions in the butter. I then added one (big) clove of chopped garlic, one dried sage leaf crushed up and a pinch of nutmeg. I let that mix and cook for a bit then I added some wine. I let that simmer for a bit and then I added some cream. Then I put in some freshly grated parmesan.
I cooked some spaghetti, put it on a plate and then took the mushrooms/onions plus some of the actual sauce and mixed it around with the pasta. Then I layered some cooked asparagus on top of the pasta, put the chicken on top and then poured the rest of the sauce over top.

I'll definitely be making this one again. So good.