Creamy Chicken Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
8 oz penne noodles
→ Protein
02 -
2 cut-up, boneless chicken breasts without skin
→ Vegetables
03 -
1 cup sliced mushrooms
04 -
1 cup asparagus chopped into 5 cm bits
05 -
2 cloves garlic, finely chopped
→ Sauce
06 -
1 cup thick cream
07 -
1/2 cup chicken stock
08 -
1/2 cup freshly grated Parmesan
09 -
1 tsp herbs from Italy mix
10 -
1/2 tsp table salt
11 -
1/4 tsp ground black pepper
12 -
1/2 tsp hot pepper flakes (if you want)
→ Oil
13 -
1 tbsp virgin olive oil
# Instructions:
01 -
Get a big pot of water boiling with salt. Toss in your penne and follow the box timing for firm pasta. Drain in a strainer when done.
02 -
Warm up olive oil in a wide pan on medium-high. Throw in the chicken pieces, sprinkle with salt and pepper, and let them cook about 5-7 minutes till they're brown and fully done. Take them out and put aside.
03 -
Using the same pan, add extra oil if needed and cook mushrooms for 3 minutes. Toss in asparagus and let it cook 2 more minutes till it's still a bit crunchy. Mix in garlic and stir for half a minute till you can smell it.
04 -
Pour chicken stock into the pan and scrape off any stuck bits. Add the thick cream, grated Parmesan, Italian herbs, and hot flakes if you like spice. Keep stirring till everything's smooth and starts getting thicker, around 3-4 minutes.
05 -
Put the chicken back in and add your cooked pasta. Mix it all up so everything gets covered in the creamy sauce. Taste and add more seasoning if needed before serving hot.
# Notes:
01 -
Don't overcook your pasta since it'll get a bit softer when you mix it with the hot sauce later.