Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh asparagus, chopped
- 8 oz button mushrooms, sliced
- 8 oz penne pasta
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients: Chop asparagus into bite-sized pieces and slice mushrooms thinly.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Cook chicken breasts for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, add minced garlic and sauté until fragrant. Add mushrooms and asparagus; cook for about 5 minutes until tender.
- Make sauce: Pour in chicken broth followed by heavy cream. Stir well and let simmer for 3-4 minutes until slightly thickened.
- Combine pasta: Add cooked penne to the sauce mixture along with sliced chicken. Toss gently to combine.
- Serve: Plate the dish and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 120mg