Ingredients
– 8 ounces penne pasta
– 2 tablespoons olive oil
– 1 pound boneless chicken breast, cut into bite-sized pieces
– 2 cups fresh asparagus, trimmed and cut into 2-inch pieces
– 1 cup sliced mushrooms (I love using cremini for extra flavor)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
– Fresh parsley, chopped, for garnish (optional)
Equipment Needed
– Large pot for pasta
– Large skillet or sauté pan
– Colander
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
First, I start by cooking the penne pasta in a large pot of salted boiling water according to package directions until al dente. I find that adding a bit of salt gives the pasta great flavor. Once cooked, I drain the pasta in a colander and set it aside. In the same pot, I heat 2 tablespoons of olive oil over medium heat and add the cut chicken pieces. I sauté them until they are cooked through, usually taking about 5-6 minutes. My kitchen starts to fill with that delicious aroma of sautéing chicken! (See the next page below to continue steps…)