Garlic Chicken Mushroom and Asparagus Penne
A delightful Garlic Chicken Mushroom and Asparagus Penne dish combining tender chicken, asparagus, mushrooms, and parmesan cheese.
Equipment
- large stock pot
- large skillet
- Cutting board
Ingredients
Pasta and Chicken
- 8 ounces dry penne pasta
- 3 pieces boneless skinless chicken breasts pounded to even thickness
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons butter divided
Vegetables
- ½ cup sliced mushrooms
- 1 pound asparagus spears ends trimmed
- 3 teaspoons minced garlic
Cheese
- ⅓ cup shredded parmesan cheese
Instructions
Cooking Steps
- Add penne noodles to a large stock pot and cover noodles with water. Bring to a boil over medium-high heat. Boil for 7-9 minutes until tender. Drain and set aside.
- Stir together flour, salt, and pepper. Dredge chicken breasts in the flour mixture to coat both sides.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook on both sides 4-5 minutes until chicken is cooked through and browned on the outside. Transfer chicken to a cutting board and slice into strips or 1-inch cubes.
- Chop asparagus into 2-inch pieces. Add remaining butter to skillet and melt over medium heat. Add garlic, mushrooms, and asparagus and stir over medium heat 4-6 minutes until mushrooms and asparagus are tender.
- Stir in penne noodles and chicken and stir till noodles are heated. Stir in parmesan cheese. Serve hot.
Notes
No penne? No problem! Substitute any other short pasta noodle you have on hand.
Nutrition
Serving: 1servingCalories: 404kcalCarbohydrates: 54gProtein: 33gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 63mgSodium: 535mgPotassium: 743mgFiber: 5gSugar: 5gVitamin A: 974IUVitamin C: 8mgCalcium: 151mgIron: 4mg
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