Penne with Chicken and Asparagus

Ingredients

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

Directions

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