Instructions

• Start by cooking the penne pasta until al dente according to the package instructions. When done, drain it and set aside so it doesnt overcook later.
• Mix the flour with salt and black pepper in a shallow dish. Youre gonna coat the chicken with this mix, so it has a nice crust when it cooks.
• Dredge the chicken breasts in the flour mixture, making sure it covers all sides evenly. This helps seal in juices while cooking under pressure.
• Heat 2 tablespoons of butter in a big skillet over medium heat. Once melted, add the chicken breasts. You want them golden brown outside and cooked through inside, around 5-7 minutes each side. Then set them aside.
• In the same skillet, melt the remaining 1 tablespoon of butter. Toss in the sliced mushrooms and cook them for 3-4 minutes until they soften nicely.
• Add the minced garlic and cook for just a minute so it releases aroma but doesnt burn. Then throw in the trimmed asparagus spears. Cook everything until asparagus is tender-crisp, which takes around 3-4 minutes.
• Slice the chicken breasts into strips and put them back in the skillet with the veggies. Toss in your cooked penne pasta, mixing everything well so flavors combine.
• Sprinkle the shredded parmesan cheese over the top and stir until it melts fully, coating all the pasta and chicken.
• Season with a bit more salt and black pepper if needed.
• Serve warm and enjoy!
• Use pre-sliced mushrooms from the store to save chopping time.
• Grab chicken breasts already pounded flat or ask your butcher to do it.
• Swap fresh garlic for a teaspoon of garlic powder if youre in a hurry.