Creamy Mushroom and Asparagus Chicken Penne

🍝 Mediterranean Creamy Mushroom and Asparagus Chicken Penne

🕒 Total Time: 30–35 minutes

🍽️ Serves: 4

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🌿 Ingredients

🐔 For the Chicken:

• 2 chicken breasts (about 1 lb / 450 g), sliced thinly

• 1 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• ½ tsp paprika

• ½ tsp sea salt

• ¼ tsp black pepper

• Juice of ½ lemon

🍄 For the Vegetables:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup (150 g) mushrooms, sliced (cremini or portobello)

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• ½ cup cherry tomatoes, halved (optional for Mediterranean color & flavor)

🍶 For the Creamy Mediterranean Sauce:

• ½ cup (120 ml) Greek yogurt or labneh

• ⅓ cup (80 ml) milk or unsweetened almond milk

• 2 tbsp grated Parmesan or crumbled feta

• 1 tsp Dijon mustard (optional but adds tang)

• 1 tbsp fresh lemon juice

• 1 tbsp fresh parsley or basil, chopped

• Sea salt & black pepper, to taste

🍝 For the Pasta:

• 10 oz (280 g) whole wheat penne, or gluten-free penne if preferred

• 1 tbsp olive oil, for tossing

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👩‍🍳 Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook penne until al dente.

3. Reserve ½ cup of the pasta water, then drain and toss with a drizzle of olive oil. Set aside.

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2. Cook the Chicken

1. Season chicken with oregano, paprika, salt, pepper, and lemon juice.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the chicken and cook for 5–7 minutes, until golden and cooked through.

4. Remove and set aside.

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3. Sauté the Vegetables

1. In the same skillet, add another drizzle of olive oil.

2. Sauté onion and garlic for 1–2 minutes.

3. Add mushrooms and cook until softened and browned (about 5 minutes).

4. Add asparagus and cherry tomatoes; cook for another 3–4 minutes until tender-crisp.

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4. Make the Creamy Sauce

1. Lower heat to medium-low.

2. In a small bowl, whisk together Greek yogurt, milk, Parmesan (or feta), Dijon mustard, and lemon juice.

3. Add the sauce to the skillet with veggies, stirring gently to warm through — do not boil, as yogurt can curdle.

4. If the sauce is too thick, add a splash of the reserved pasta water.

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5. Combine Everything

1. Add cooked chicken and penne to the skillet.

2. Toss everything together until well coated.

3. Adjust seasoning with salt, pepper, and more lemon if desired.

4. Sprinkle fresh parsley or basil before serving.

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🍋 To Serve

• Drizzle with extra-virgin olive oil

• Garnish with fresh herbs, grated Parmesan, or toasted pine nuts

• Serve warm with a side of Greek salad or roasted peppers

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🌿 Mediterranean Tips & Variations

• Swap chicken for shrimp, salmon, or chickpeas for a pescatarian or vegetarian version.

• Add sun-dried tomatoes, capers, or olives for extra flavor.

• Use brown rice pasta or lentil pasta for a gluten-free, protein-rich option.