Ingredients
Scale
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into chunks
- 8 ounces mushrooms, sliced
- 1 bunch asparagus, trimmed and chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken chunks and cook until browned and cooked through, about 7 minutes. Remove from skillet.
- In the same skillet, add mushrooms and cook until tender, about 5 minutes. Add garlic and cook for 1 minute.
- Add asparagus and cook for another 3 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and season with salt and pepper.
- Add cooked chicken and pasta to the skillet. Toss to coat evenly.
- Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute chicken with shrimp or omit for vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet sauté and simmer
- Cuisine: Italian-inspired
- Diet: Nutritious and family-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 530 kcal Kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg