Ingredients
Scale
- 8 ounces penne pasta
- 2 cups sliced mushrooms
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 chicken breasts, sliced into strips
- 3 tablespoons 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 pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken strips, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant. Add mushrooms and cook until tender.
- Add asparagus and cook for 3-4 minutes until slightly tender.
- Pour in heavy cream, stirring to combine. Add Parmesan cheese and simmer for 2-3 minutes until sauce thickens.
- Return cooked chicken to the skillet, then add cooked pasta. Toss to coat everything evenly in the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter option.
- Add red pepper flakes for a spicy kick.
- Use grilled chicken for extra smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg