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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 asparagu
s spears into 1-inch pieces and set aside.
Cook pasta according to package directions, but after the first 8 minutes of cooking, add
cut asparagus to boiling pasta. Allow pasta to boil again and cook for 2 more minutes. Dra
in pasta-asparagus mixture thoroughly.
Meanwhile, as the pasta is cooking, heat a large skillet over High heat for 2 minutes. Add
olive oil, garlic, mushrooms, and parsley to hot skillet and stir fry for 4 minutes or un
til 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 pasta dish with shredded Parmesan cheese
and serve immediately

Nutritional Information

No Nutritional Information Available


No Source Information Available