INGREDIENTS
•
12 ounces penne pasta
•
1 pound asparagus, chopped
•
2 pounds boneless, skinless chicken, cubed
•
2 tablespoons olive oil + ¼ cup olive oil
•
1 tablespoon Seasoned Salt (I like Lawry’s)
•
1 teaspoon ground black pepper
•
1 small onion, finely chopped
•
2 teaspoons garlic, minced or pressed
•
1 teaspoon Oregano
•
1 tablespoon Herbes de Provence
•
2 cups mozzarella cheese
•
½ cup to 1 cup fresh parmesan cheese, grated
•
sautéed Mushrooms
•
Alfredo sauce