Creamy Mushroom and Asparagus Chicken Penne Delight

Ingredients

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced (button or cremini)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• 0.5 cup grated Parmesan cheese
• for garnish fresh parsley, chopped

Instructions

1. In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the cubed chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and asparagus. Cook for 4-5 minutes until they begin to soften. Add minced garlic and sauté for an additional minute until fragrant.
4. Lower the heat to medium and pour in the chicken broth and heavy cream to the skillet. Stir well to combine. Add the Italian seasoning and simmer for about 3-4 minutes until the sauce thickens slightly.
5. Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything together to coat the pasta and chicken evenly with the creamy sauce. Cook for another 2-3 minutes to heat everything through.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning with more salt and pepper if needed.
7. Plate the creamy mushroom and asparagus chicken penne in bowls, garnishing with fresh parsley for a pop of color.