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Ingredients:
- 12 oz (340g) penne pasta
- 1 tsp dried thyme
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup (120ml) chicken broth
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 8 oz (225g) mushrooms, sliced
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the pasta: Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Cook the chicken: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining 1 tbsp olive oil. Sauté the mushrooms and asparagus until tender, about 5-7 minutes. Add the garlic and cook for 1 minute, or until fragrant.
- Make the sauce: Stir in the heavy cream, chicken broth, Parmesan cheese, and thyme. Bring to a simmer and cook until the sauce thickens slightly.
- Combine and serve: Add the cooked pasta and chicken to the skillet. Toss to coat everything in the sauce. Garnish with fresh parsley, if desired, and serve hot.
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