Ingredients
(Serves 4-6)
12 oz (340g) penne pasta
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
8 oz (225g) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
1 tsp dried thyme
Fresh parsley (optional, for garnish)
Instructions
1. Cook the pasta:
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2. 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
