Penne Rigate with Chicken Mushrooms and Asparagus

By KSmitherman

Ingredients

• 1 pd. fresh or frozen asparagus
• (might try with broccoli also)
• 1 box (16 oz) Penne Rigate pasta
• 2 tbs. olive oil
• 2 cloves garlic, chopped
• 1 box (8oz) sliced mushrooms
• 2 cans (4.5 ox each) chunk chicken breast
• (I used fresh chicken simmered in skillet)
• 1/2 cup HEB Fresh Garlic Caesar Dressing
• Salt and Pepper
• 1/2 cup shredded Parmesan Cheese

Preparation

Step 1

Cook pasta , but after the the first 8 minutes of cooking add cleaned and trimmed asparagus to boiling pasta. Allow pasta to boil again and cook for 2 more minutes. Drain pasta and asparagus mixture thoroughly.
Meanwhile, as the pasta is cooking, heat a large skillet over high heat for 2 minutes. Add olive oil, garlic and mushrooms to hot skillet and stir fry for 4 minutes or until mushrooms are tender. Add chicken and garlic Caesar dressing and cook 2 more minutes.
Add hot pasta mixture to mushroom mixture and toss. Pour into a large pasta bowl and season to taste with salt and pepper. Top pasta dish with shredded Parmesan cheese and serve immediately.
Hint: Try with other dressing such as Honey Mustard or Italian