Ingredients:
Eight ounces of cut penne pasta and two boneless, skinless chicken breasts
One tablespoon of olive oil
One cup of sliced mushrooms
One bunch of asparagus, cut into 1-inch segments after trimming
Two minced garlic cloves
One cup of heavy cream
Half a cup of chicken broth
Half a cup of Parmesan cheese, grated
To taste, add salt and pepper.
Garnish with fresh parsley (optional).
Getting ready:
After cooking the penne pasta as directed on the package, drain and set aside.
In a large pan, heat the olive oil over medium heat. Add salt and pepper to the chicken and heat until it is cooked through and browned. Take out the chicken and put it aside.
Sauté the garlic, asparagus, and mushrooms in the same pan for 5 to 7 minutes, or until they are soft.
Add the Parmesan cheese, chicken broth, and heavy cream. After combining, simmer for three to four minutes.
Toss the pasta and cooked chicken to cover them in the creamy sauce. To ensure it is thoroughly heated, cook for a further two minutes.
Serve after adding parsley as a garnish.
A flavorful, creamy pasta meal that works well for any gathering
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