Creamy Mushroom and Asparagus
For the Pasta and Chicken:
2 boneless, skinless chicken breasts, thinly sliced
8 ounces penne pasta
1 tablespoon olive oil
Salt and pepper to taste
For the Creamy Mushroom and Asparagus Sauce:
1 cup mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Fresh parsley for garnish (optional)
Preparation
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to package directions until al dente.
Drain the pasta, set aside, and reserve ½ cup of pasta water to adjust the sauce later if needed.
Step 2: Cook the Chicken
Heat the olive oil in a large skillet over medium heat.
Season the sliced chicken breasts with salt and pepper, then add them to the pan.
Cook for 5-6 minutes per side, or until golden brown and fully cooked.
Transfer the chicken to a plate and set aside.
Step 3: Sauté the Vegetables
