Penne With Chicken, Mushrooms and Asparagus

By t1bishop

Ingredients

• 8 ounces multigrain penne pasta
• 1 tablespoon olive oil
• 1 clove minced garlic
• 2 tablespoons thinly sliced green onions
• 8 ounces sliced crimini mushrooms
• 1 tablespoon chopped fresh parsley
• 1/4 cup white wine or fat-free chicken broth
• 1/2 pound fresh asparagus, cut into 1-inch pieces
• 2 cups leftover cooked diced chicken breast
• 1/4 cup freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Cook pasta according to directions; drain. Heat oil in a large nonstick skillet on medium; add garlic, onions, mushrooms and parsley. Cook 5 minutes or until mushrooms start to lose their moisture, stirring occasionally. Add wine or broth and asparagus and cook 8 minutes. Add chicken and cook 3 minutes or until heated through. Add chicken mixture to pasta; toss to mix. Add cheese and toss to coat.