Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
1 lb penne pasta
2 tablespoons olive oil
1 lb chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup sliced mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Directions:
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet and cook until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the asparagus and mushrooms, and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook for another minute.
Pour in the heavy cream and chicken broth, and bring to a simmer. Let the sauce reduce slightly, then stir in the Parmesan cheese.
Return the chicken to the skillet along
