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Chicken, Mushrooms & Asparagus Penne


Quick and easy

Quick and easy

Quick and easy

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 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.

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 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 pasta dish with shredded Parmesan cheese and serve immediately
Nutritional Information
No Nutritional Information Available

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