Ingredients

The following ingredients have 4 Servings
  • 8 ounces dry penne pasta
  • 3 boneless skinless chicken breasts (pounded to even thickness)
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons butter (divided )
  • ½ cup sliced mushrooms
  • 1 pound asparagus spears (ends trimmed)
  • 3 teaspoons minced garilc
  • ⅓ cup shredded parmesan cheese

Instruction

  • Add penne noodles to a large stock pot and cover noodles with water. Bring to a boil over medium-high heat. Boil for 7-9 minutes until tender. Drain and set aside.
  • Stir together flour, salt, and pepper. Dredge chicken breasts in the flour mixture to coat both sides.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook on both sides 4-5 minutes until chicken is cooked through and browned on the outside. Transfer chicken to a cutting board and slice into strips or 1-inch cubes.
  • Chop asparagus into 2-inch pieces. Add remaining butter to skillet and melt over medium heat. Add garlic, mushrooms, and asparagus and stir over medium heat 4-6 minutes until mushrooms and asparagus are tender.
  • Stir in penne noodles and chicken and stir til noodles are heated. Stir in parmesan cheese. Serve hot.