AuthorShannon
Start boiling water for pasta. Cut asparagus into bite size pieces. Thinly slice cremini mushrooms and green onions. Dice garlic or press garlic. Slice the chicken into thin bite size pieces.
Cook pasta according to package instructions
In a large skillet over medium heat, combine olive oil and butter. Add green onion and cook for 1-2 minutes. Add mushrooms, asparagus, and garlic stirring frequently for 5-6 minutes or until mostly cooked through. Transfer veggies to a clean plate.
Leaving remaining oil/butter in pan return to medium heat. Add chicken to the pan used for the vegetables. After 1-2 minutes flip and cook chicken an additional 1-2 minutes. Add milk and chicken broth and bring to a boil. Reduce heat to simmer.
Stir in vegetables. Simmer for about 5 minutes or until sauce has reduced. Add parmesan and mozzarella, remove from heat when cheese is incorporated into sauce. Stir in warm pasta.
Top with shredded parmesan and fresh parsley.
[cooked-rating]
Ingredients
Directions
Start boiling water for pasta. Cut asparagus into bite size pieces. Thinly slice cremini mushrooms and green onions. Dice garlic or press garlic. Slice the chicken into thin bite size pieces.
Cook pasta according to package instructions
In a large skillet over medium heat, combine olive oil and butter. Add green onion and cook for 1-2 minutes. Add mushrooms, asparagus, and garlic stirring frequently for 5-6 minutes or until mostly cooked through. Transfer veggies to a clean plate.
Leaving remaining oil/butter in pan return to medium heat. Add chicken to the pan used for the vegetables. After 1-2 minutes flip and cook chicken an additional 1-2 minutes. Add milk and chicken broth and bring to a boil. Reduce heat to simmer.
Stir in vegetables. Simmer for about 5 minutes or until sauce has reduced. Add parmesan and mozzarella, remove from heat when cheese is incorporated into sauce. Stir in warm pasta.
Top with shredded parmesan and fresh parsley.