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Skillet Dijon Chicken Penne with Asparagus, Sun-Dried Tomatoes and Mushrooms

Ingrid Beer
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

10 oz

Crimini mushrooms

1 tbsp

Flat-leaf parsley

1/2 tsp

Garlic, granulated

4 cloves

Garlic

1/2 tsp

Onion, granulated

1/2 lb

Pencil”-thin asparagus

1/4 cup

Sun-dried tomatoes

2 cups

Chicken stock

2 tbsp

Dijon mustard

1

Black pepper

1/4 cup

Flour

1 oz

Flour

1

Salt

1

Teapsoon italian seasoning

1

Canola oil

2 tbsp

Butter

3/4 cup

Half and half