Description
A rich and creamy pasta dish combining tender chicken, mushrooms, and asparagus.
Ingredients
Scale
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 2 cups asparagus, cut into pieces
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the penne pasta according to package directions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat and add the diced chicken.
- Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the asparagus and mushrooms to the skillet and sauté for 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the heavy cream and chicken broth, then add Italian seasoning, salt, and pepper.
- Bring to a simmer and let cook for 5 minutes until slightly thickened.
- Stir in the cooked penne and grated Parmesan cheese until well combined.
- Serve warm and enjoy!
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Feel free to add more vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 120 milligrams