Penne Zio Pino Recipe
Penne pasta with diced chicken, asparagus and mushrooms in a brandy cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet over medium heat, add a tablespoon of olive oil. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 3
Cook the Vegetables
In the same skillet, add another tablespoon of oil if needed. Sauté the asparagus and mushrooms for about 4-5 minutes, until tender.
- 4
Make the Sauce
Add 1/2 cup of brandy to the skillet with the vegetables, scraping the bottom to deglaze. Let it simmer for about 2 minutes. Then, stir in 1 cup of heavy cream, season with salt and pepper to taste, and let simmer until slightly thickened.
- 5
Combine and Serve
Add the cooked chicken and penne pasta to the skillet. Toss everything together until well-coated with the sauce. Serve immediately.
