Chicken & Asparagus Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250g of penne pasta
02 -
Two chicken breasts, sliced thin
03 -
200g of mushrooms, cut into slices
04 -
One bunch of asparagus, trimmed and chopped into 2-inch pieces
→ Sauce Ingredients
05 -
Three garlic cloves, finely chopped
06 -
One cup of heavy cream
07 -
Half a cup of chicken broth
08 -
Half a cup of grated Parmesan cheese
→ Seasonings and Garnish
09 -
Two tablespoons of olive oil
10 -
Salt and black pepper, adjust to taste
11 -
Chopped fresh parsley for topping
# Instructions:
01 -
Follow the package instructions to prepare the penne. Drain when cooked, and set it aside.
02 -
In a large skillet over medium heat, warm up some olive oil. Cook the chicken slices until they turn golden and are fully cooked. Take the chicken out and set it aside.
03 -
Using the same skillet, toss in the mushrooms and asparagus. Sauté for around 5 minutes until they’re soft. Add in the garlic and cook for another minute until the aroma fills the air.
04 -
Pour in the cream and chicken broth, letting it simmer. Stir it every so often. Mix in the Parmesan cheese and let the sauce thicken nicely. Add salt and pepper to your liking.
05 -
Toss the cooked pasta and chicken back into the skillet. Stir to coat everything well with the sauce. Sprinkle parsley on top and serve hot.
# Notes:
01 -
Feel free to try different pasta shapes
02 -
Swap asparagus with broccoli or peas for a change
03 -
Store leftovers in the fridge for up to 3 days