Mushroom and Asparagus Chicken Penne

Instructions

1. 1

   Cut the chicken into ¾-inch pieces. Slice the mushrooms, trim the woody ends from the asparagus and cut the stalks into 1½-inch lengths. Mince the garlic and finely grate the Parmesan.

2. 2

   Bring 3 liters of water and 1½ teaspoons of the salt to a boil in a large pot. Cook the penne according to the package directions until al dente, adding the asparagus for the final 3 minutes. Reserve 1 cup of the cooking water, then drain.

3. 3

   Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Season the chicken with the remaining ½ teaspoon salt and the black pepper. Add it to the skillet in a single layer and sauté for 6–8 minutes, turning occasionally, until lightly browned and cooked through, 165°F/74°C. Transfer to a bowl.

4. 4

   Add the butter and mushrooms to the skillet. Sauté for 6–7 minutes, stirring occasionally, until their moisture evaporates and they begin to brown. Stir in the garlic and cook for 30 seconds.

5. 5

   Pour in the broth, scraping up the browned bits from the skillet. Add the cream, bring to a gentle simmer and cook over medium-low heat for 3–4 minutes, until slightly thickened.

6. 6

   Add the drained penne, asparagus, chicken and any juices from the bowl. Toss over low heat for 1–2 minutes to warm through. Remove from the heat and stir in the Parmesan, adding the reserved pasta water a splash at a time until the sauce coats the pasta smoothly. Serve immediately.