Ingredients
Scale
- 8 oz penne pasta
- 1 lb chicken breast, sliced
- 2 cups sliced mushrooms
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook penne in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken and cook until browned. Remove and set aside.
- In the same skillet, add mushrooms and cook until tender. Add garlic and cook for another minute.
- Add asparagus and cook until crisp-tender.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted. Season with salt and pepper.
- Return chicken to the skillet, toss everything together, and cook until heated through.
- Combine with cooked pasta, garnish with parsley, and serve hot.
Notes
- Feel free to substitute heavy cream with Greek yogurt for a lighter version.
- Use fresh herbs for enhanced flavor.
- Cook chicken thoroughly and adjust seasoning as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Creamy, Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 130mg