1 Large Skillet For sautéing chicken and vegetables.
Ingredients
Protein
1poundBoneless Chicken BreastTender and juicy.
Pasta
8ouncesPenne PastaPerfect for holding sauce.
Vegetables
1cupFresh AsparagusChopped.
8ouncesCremini MushroomsSliced.
3clovesGarlicMinced.
Liquids
1cupChicken BrothLow-sodium recommended.
1cupHeavy Cream SubstituteCashew or coconut cream.
Finishing Touches
½cupParmesan CheeseFreshly grated.
2tablespoonsOlive OilFor sautéing.
to tasteSalt and PepperEssential seasonings.
Instructions
Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the boneless chicken breast, seasoned with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through. Then, remove the chicken from the skillet and set it aside.
In the same skillet, add a bit more olive oil if needed. Then, toss in minced garlic, sliced cremini mushrooms, and chopped asparagus. Sauté these for about 4-5 minutes, or until the vegetables are tender yet crisp.
Pour in 1 cup of chicken broth and 1 cup of your chosen cream substitute. Stir well to combine. Allow the mixture to simmer for about 3-4 minutes, letting it thicken slightly.
Return the cooked chicken to the skillet, along with the drained penne pasta. Toss everything together gently, ensuring that the pasta is well coated in the creamy sauce.
Finally, stir in ½ cup of grated Parmesan cheese. Mix until the cheese is melted and everything is well combined.
Serve your Creamy Mushroom and Asparagus Chicken Penne hot, garnished with fresh parsley or basil. Pair it with a side salad or garlic bread for a complete meal.
Video
Notes
Essential nutrition facts per serving in a simple table, including calories, fat, protein, carbs, and more.