Penne Primavera

• 8 ounces penne
• 2 teaspoons salt
• 6 ounces mushrooms
• 12 lb asparagus
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 lb chicken tenders, cut into strips
• 2 cups crumbled feta cheese
• 2 cups grated parmesan cheese
• 1 cup water
• salt and pepper

1. Bring a large pot of water to a boil.
2. Add pasta and salt.
3. Cook pasta until tender but firm, stirring occasionally.
4. In the meatime, remove and discard stems from mushrooms.
5. Slice mushrooms thinly and cut into bite sized pieces.
6. Trim asparagus of woody ends, if necessary, an cut on the diagonal in 2 to 3 inch lenghts.
7. Mince garlic.
8. Heat a large skillet over medium high heat.
9. Add 2 tablespoons oil.
10. Add mushrooms and asparagus, and saute until asparagus is crisp-tender, about 5 minutes.
11. Ad garlic and chicken, and cook, stirring occasionally, about 5 minutes.
12. Add feta, Parmesan and 1/2 cup water (you can substitute chicken broth or white wine, if preferred).
13. Stir until heated through, 1 or 2 minutes.
14. Toss with drained pasta.
15. Season with salt and pepper to taste.

penne, salt, mushrooms, asparagus, garlic, olive oil, chicken tenders, feta cheese, parmesan cheese, water, salt

Taken from www.food.com/recipe/penne-primavera-65291 (may not work)