Creamy Mushroom and Asparagus Chicken Penne Delight

Ingredients

• 8 oz penne pasta
• 2 pieces chicken breasts, diced
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1 cup mushrooms, sliced (cremini or button)
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning with salt and pepper. Cook for about 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Add the sliced mushrooms and asparagus pieces, stirring frequently for about 3-4 minutes until the mushrooms are tender and the asparagus is bright green.
4. Lower the heat and stir in the heavy cream, bringing it to a gentle simmer. Whisk in the grated Parmesan cheese until melted and creamy. Season with additional salt and black pepper to taste.
5. Add the cooked chicken back into the skillet, followed by the drained penne pasta. Gently toss everything together, ensuring the pasta is well-coated with the creamy sauce.
6. Plate the chicken penne in serving bowls and garnish with freshly chopped parsley for a pop of color.