Creamy Chicken Pasta (Print Version)
# Ingredients:
→ Main Items
01 -
2 chicken breasts, cut into strips
02 -
250g of penne pasta
03 -
A bunch of asparagus, trimmed and chopped into pieces
04 -
200g of mushrooms, sliced thin
→ Sauce Parts
05 -
1/2 cup chicken stock
06 -
3 minced garlic cloves
07 -
1 cup of thick cream
08 -
Half a cup of Parmesan, finely grated
→ Seasoning and Toppings
09 -
A handful of fresh parsley, chopped up for topping
10 -
2 tablespoons of olive oil
11 -
Salt and black pepper, adjust to your taste
# Instructions:
01 -
Follow the directions on the pasta's packaging to cook it. Once done, drain and leave to cool a little.
02 -
Warm some olive oil in a big pan over medium heat. Cook the chicken slices until they’re browned and done. Take them out and set aside.
03 -
Using the same pan, toss in the mushrooms and asparagus. Let them cook for about 5 minutes till they're soft. Add the garlic and stir for another minute.
04 -
Mix in the heavy cream and chicken stock. Let it gently bubble, stirring at times. Add Parmesan and mix until the sauce gets nice and thick. Sprinkle with salt and pepper to your liking.
05 -
Toss the pasta and chicken into the pan with the sauce. Stir so it all gets coated. Sprinkle freshly chopped parsley on top, and enjoy it while warm.
# Notes:
01 -
Other pasta types work too, like fusilli.
02 -
Broccoli or peas can swap in for asparagus.
03 -
Stays good in the fridge for up to 3 days.