Penne with Chicken and Asparagus
1 (16 Ounce) Package Dried Penne Pasta
7 Tablespoons Olive Oil, Divided
6 Skinless, Boneless Chicken Breast Halves – Cut Into Cubes
1 Small Package Cremini Mushrooms Sliced
Sea Salt And Pepper To Taste
1 Teaspoon Garlic Powder Or To Taste
2 Cups Chicken Broth
1 Bunch Asparagus Spears, Trimmed, Cut Into 1-Inch Pieces
2 Clove Garlic, Thinly Sliced
2 Cups Cream
1 Cup Shredded Mozzarella
½ Cup Parmesan Cheese
Step 1 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Step 2 Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
Step 3 Pour chicken broth into the skillet. Then stir in asparagus, garlic, mushrooms and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus and mushrooms are tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Pour in Cream and shredded Mozzarella and mix well. Bring to a bubble.
Step 4 Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese. Serve with garlic toast, salad and iced tea. Serves 8