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Chicken, Mushrooms & Asparagus Penne
Prep Time:
10 minutes
Cook Time:
15 minutes
6 servings

1 pound fresh asparagus

1 (16 ounce) box Dreamfields Low-Carb Penne Rigate

2 tablespoons olive oil

2 cloves garlic, chopped

1 (8 ounce) container fresh mushrooms

1 tablespoon fresh parlsey, chopped

2 (4.5 ounce) cans Swanson's® Chunk Chicken Breast

1/2 cup H-E-B Fresh Garlic Caesar Dressing

1/2 cup shredded Parmesan cheese


Cut and discard 1 inch off the tough end of the asparagus spears. Cut
the trimmed asparagus spears into 1-inch pieces and set aside.
Cook pasta according to package directions, but after the first 8 minu
tes of cooking, add cut asparagus to boiling pasta. Allow pasta to boi
l again and cook for 2 more minutes. Drain pasta-asparagus mixture tho
Meanwhile, as the pasta is cooking, heat a large skillet over High hea
t 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 garlic Caesar 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 black pepper. Top p
asta dish with shredded Parmesan cheese and serve immediately

Nutritional Information

No Nutritional Information Available


No Source Information Available