Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
8 ounces penne pasta
2 tablespoons olive oil
1 pound chicken breast, diced
1 cup mushrooms, sliced
1 cup asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Directions:
Begin by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and asparagus. Sauté for about 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
Return the cooked chicken to the skillet and pour in the heavy cream. Stir to combine and let it simmer for a few minutes. Gradually add the grated Parmesan cheese, stirring until the sauce is creamy and well combined.
Finally, add the cooked penne pasta to the skillet and toss everything together until the pasta is coated in the creamy sauce. Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley for a delightful finish.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings