How to make it

  • Saute chicken strips in heavy skillet with 1/2 tbsp. olive oil until cooked through.
  • Remove chicken from skillet, add 1 tbsp. butter, 1/2 tbsp olive oil, mushrooms and asparagus and saute until mushrooms are cooked down and asparagus is tender.
  • Remove mushrooms, add additional butter and garlic and saute until garlic is fragrant.
  • Add light cream, rosemary and sundried tomatoes.
  • Reduce heat to simmer. Simmer for about 30 minutes, stirring frequently and ensuring cream does not boil over or cook down too much.
  • Add heavy cream, stir back in chicken, mushrooms and asparagus.
  • Cook an additional 5 minutes or until all is heated through.
  • Add pasta to cream mixture in skillet or mix well in serving dish.
  • Garnish with grated parmesan or romano cheese.

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