Ingredients
Scale
- 200g penne pasta
- 2 chicken breasts, diced
- 1 cup sliced mushrooms
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 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 the penne pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook diced chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté sliced mushrooms until tender. Add minced garlic and cook for 1 minute.
- Add asparagus pieces and cook for another 3-4 minutes until bright green and tender.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and sauce thickens.
- Return cooked chicken to the skillet, toss to combine, then add cooked pasta. Mix well and season with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Eat Well, Gluten-Free Option
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 125mg