Chicken and Asparagus with Penne Pasta

This is a marvelous chicken dish with a perfect blend of classic flavours, other starch can be used such as potatoes and rice.

Ingredients serve 4

1 tbls butter

1 chopped brown onion (100g)

200 g chopped mushroom

1 kg chopped chicken thigh

2 x 340 g cans asparagus spears
500 ml chicken stock

1 tsp salt

½ tsp white pepper

300 ml cream

240 g penne pasta

Method

Heat butter in a large saucepan over medium heat. Add chopped onion and mushroom, cook for approx. 3 minutes. Add chicken and cook while stirring for 2 minutes. Add the juice from the tinned asparagus, chicken stock, salt and pepper. Bring to the boil and simmer covered for approx. 25 minutes. Boil some lightly salted water and cook the pasta according to the packets instructions. Cut the asparagus in half and add to the pot. Bring back to the boil and add the cream while stirring. Serve chicken with pasta and sprinkle some chopped parsley.

Note: If you prefer a thicker consistency mix 2 tablespoon of cornflour with the cream before adding it to the pot.