Ingredients
– 8 ounces penne pasta
– 1 pound chicken breast, diced
– 2 cups asparagus, cut into 1-inch pieces
– 2 cups mushrooms, sliced (I love using cremini for their depth of flavor)
– 1 cup heavy cream
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot (for cooking the pasta)
– Large skillet or frying pan
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
– Serving bowls
Step-by-Step Instructions
First things first, I like to start by cooking the pasta. Boil some salted water in a large pot and toss in the penne. Cook according to the package instructions until it’s al dente, then drain and set aside. While that’s happening, I heat the olive oil in a large skillet over medium heat. Toss in the diced chicken and season with salt and pepper, cooking until it’s browned and cooked through, around 6-7 minutes. Take a deep breath and enjoy that wonderful sizzle in the pan! (See the next page below to continue steps…)