Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 8 oz penne pasta
- 1 cup fresh asparagus, chopped
- 8 oz cremini or button mushrooms, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the asparagus. Bring a large pot of salted water to a boil.
- Cook the penne according to package directions until al dente (about 10 minutes). Drain and set aside, reserving a cup of pasta water.
- In a large skillet over medium heat, add olive oil. Sauté diced chicken for about 7-10 minutes until golden brown and cooked through.
- Add minced garlic and sliced mushrooms to the skillet, cooking until fragrant (about 2 minutes).
- Stir in chopped asparagus and cook until tender-crisp (3-4 minutes). Pour in heavy cream and mix in grated Parmesan until melted.
- Fold in the cooked penne, ensuring even coating with the sauce. Adjust consistency with reserved pasta water if needed.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg