IngredientsFor the Pasta and Chicken: 2 boneless, skinless chicken breasts, thinly sliced 8 ounces penne pasta 1 tablespoon olive oil Salt and pepper to taste For the Creamy Mushroom and Asparagus Sauce: 1 cup mushrooms, sliced 1 bunch asparagus, trimmed and cut into 1-inch pieces 2 cloves garlic, minced 1 cup heavy cream ½ cup chicken broth ½ cup grated Parmesan cheese Fresh parsley for garnish (optional) PreparationStep 1: Cook the Pasta Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, set aside, and reserve ½ cup of pasta water to adjust the sauce later if needed. Step 2: Cook the Chicken
Creamy Mushroom and Asparagus Chicken Penne
