Savory garlic chicken mushroom and asparagus penne with amazing flavor and comes together in just 30 minutes.
8 ounces dry penne pasta
3 boneless skinless chicken breasts, pounded to even thickness
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
1/2 cup sliced mushrooms
1 pound asparagus spears, ends trimmed
3 teaspoons minced garilc
1/3 cup shredded parmesan cheese
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.