Mushroom and Asparagus Chicken Pasta

Name: Mushroom and Asparagus Chicken Pasta
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 3.5 oz morel mushrooms or 1 oz dried; 2 boneless, skinless chicken breast; 1 leek; 1 lb. asparagus; 4 tablespoons butter; 1.5 cups heavy cream; 1 cup chicken stock; 8 oz feta cheese; I lb. Pasta; 1 tablespoon Italian seasoning; Salt and pepper to taste

Devienne Weekes @cajun_cowgirl

Springtime is on its way and in Montana, that means mushrooms and asparagus!

Devienne Weekes @cajun_cowgirl

Springtime is on its way and in Montana, that means mushrooms and asparagus!

Saved

Ingredients

45 minutes

6 servings

3.5 ozmorel mushrooms or 1 oz dried
2boneless, skinless chicken breast
1leek
1 lb.asparagus
4 tablespoonsbutter
1.5 cupsheavy cream
1 cupchicken stock
8 ozfeta cheese
I lb. Pasta
1 tablespoonItalian seasoning
Salt and pepper to taste

Saved

Steps

45 minutes

1

Cut the chicken into bite sized cubes
2

Brown the chicken and set aside
3

Sprinkle with Italian seasoning while browning
4

If mushrooms are large, slice them in half or quarters lengthwise.
5

Thinly slice the leek
6

Cut asparagus unto 1.5 inch pieces
7

Melt butter in a large pot
8

Add leeks and cook until translucent and fragrant.
9

Add morels and cook until tender
10

Add asparagus, chicken stock, cream, (and mushrooms broth if you reconstituted dried mushrooms) and bring to a steady simmer
11

Prepare pasta according to package directions
12

Allow sauce to thicken slightly
13

Add pasta and cheese to the pot and stir to combine