Ingredients
Scale
- 12 oz penne pasta
- 2 cups cooked chicken, shredded
- 8 oz fresh mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in asparagus pieces and cook until tender, about 4 minutes.
- Add shredded chicken to the skillet and mix well. <li id="instruction-step-6"Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce is creamy.
- Combine cooked pasta with the sauce, tossing to coat evenly. Season with salt and pepper.
Notes
- Feel free to substitute chicken with shrimp or tofu for variation.
- You can add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg