Creamy Chicken & Asparagus Penne (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250g penne pasta
02 -
2 chicken breasts, sliced
03 -
200g mushrooms, sliced
04 -
1 bunch asparagus, trimmed and cut into 2-inch pieces
→ Sauce Ingredients
05 -
3 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1/2 cup grated Parmesan cheese
→ Seasonings and Garnish
09 -
2 tablespoons olive oil
10 -
Salt and pepper to taste
11 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Cook penne pasta according to package instructions. Drain and set aside.
02 -
Heat olive oil in large skillet over medium heat. Cook sliced chicken until golden and cooked through. Remove and set aside.
03 -
In same skillet, add mushrooms and asparagus. Sauté until tender, about 5 minutes. Add garlic and cook another minute until fragrant.
04 -
Pour in heavy cream and chicken broth. Bring to simmer, stirring occasionally. Stir in Parmesan cheese until sauce thickens. Season with salt and pepper.
05 -
Add cooked chicken and pasta to skillet, tossing to coat everything in sauce. Garnish with fresh parsley and serve hot.
# Notes:
01 -
Can use other pasta shapes
02 -
Good with broccoli or peas instead of asparagus
03 -
Keeps in refrigerator up to 3 days