Chicken, Mushrooms & Asparagus Penne

Prep Time:
10 minutes
Cook Time:
15 minutes
6 servings


1poundfresh asparagus,

1(16 ounce) boxDreamfields Low-Carb Penne Rigate,

2tablespoonsolive oil,

2clovesgarlic, chopped,

1(8 ounce) containerfresh mushrooms,

1tablespoonfresh parlsey, chopped,

2(4.5 ounce) cansSwanson's® Chunk Chicken Breast,

1/2cupH-E-B Fresh Garlic Caesar Dressing,

1/2cupshredded Parmesan cheese,


1Cut and discard 1 inch off the tough end of the asparagus spears. Cut the trimmed asparagus spears into 1-inch pieces and set aside.

2Cook 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. Drain pasta-asparagus mixture thoroughly.

3Meanwhile, 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 until mushrooms are tender. Add chicken and garlic Caesar dressing and cook 2 more minutes.

4Add 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

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