Description
A rich and creamy dish featuring chicken, asparagus, and mushrooms served over penne pasta.
Ingredients
Scale
- 2 cups penne pasta
- 1 lb chicken breast, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add diced chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.
- Add mushrooms and asparagus. Cook until vegetables are tender, about 5 minutes.
- Pour in heavy cream and stir in parmesan cheese. Simmer for 3-4 minutes until sauce thickens.
- Mix in the cooked penne pasta. Stir until well combined.
- Season with salt and pepper. Serve warm.
Notes
- Use fresh asparagus for better flavor.
- Adjust the amount of cream for desired richness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: creamy mushroom asparagus chicken penne