Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the penne according to package directions until al dente. Drain and set aside.
Cook the chicken
Heat the olive oil in a large skillet over medium-high heat.
Season the sliced chicken with salt and pepper.
Sauté for 5–7 minutes until golden and cooked through. Remove to a plate.
Sauté vegetables
In the same skillet, add mushrooms and cook 3–4 minutes until they begin to brown.
Add asparagus pieces and garlic; cook another 2–3 minutes until the asparagus is bright green and tender-crisp.
Make the sauce
Lower heat to medium. Stir in the heavy cream and bring to a gentle simmer.
Season with additional salt and pepper to taste. (Add Parmesan if using for a richer sauce.)
Combine
Return the cooked chicken and drained pasta to the skillet.
Toss until everything is evenly coated and heated through.
Serve
Garnish with chopped parsley and extra Parmesan if desired.
Serve hot.
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