Penne Rigate with Chicken, Mushrooms and Asparagus

By KSmitherman

Ingredients

• 1 lb. fresh asparagus (frozen worked great might also try with broccoli)
• 1 box (1oz) Penne Rigate
• 2 tbs. olive oil
• 2 cloves garlic, chopped
• 1 box (8oz) sliced fresh mushrooms
• 1 tbs. fresh chopped parsley
• Cooked chicken breast
• 1/2 cup HEB Fresh Garlic Caesar Dressing
• Salt and Pepper
• 1/2 cup Shredded Parmesan Cheese

Preparation

Step 1

Cut and discard 1 inch off the tough end of the asparagus. cut the trimmed asparagus spears into 1 inch pieces and set aside.
Cook pasta, but after the first 8 minutes of cooking add the cut asparagus to boiling pasta. Allow pasta to boil again and cook for 2 more minutes. Drain pasta- asparagus mixture.
Meanwhile as the pasta is cooking, heat a loarge skillet over high heat for 2 minutes. Add olive oil, garlic, mushrooms and parsley to hot skillet and stir-fry for 4 minutes or until mushrooms are tender. Add chicken and dressing and cook 2 more minutes.
Add hot pasta and asparagus to mushroom mixture and toss. Pour into a large pasta bowl and season to taste with salt and pepper. Top dish with shredded Parmesan cheese and serve immediately.