Ingredients

• 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 garlic
• ⅓ cup shredded parmesan cheese

Instructions

• 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 until noodles are heated. Stir in parmesan cheese. Serve hot.

Notes

No penne? No problem! Substitute any other short pasta noodle you have on hand. 

There is no sauce with this recipe since butter is used. If you prefer sauce, add cup of chicken broth or cooking white wine.

Can also be served without the pasta. Add hard roll and side salad for a complete meal.

Credit: Garlic Chicken Mushroom and Asparagus Penne | Creme De La Crumb (lecremedelacrumb.com)