3 Kirkwood Chicken Thighs thawed

1 box Reggano penne pasta

1 jar Alfredo sauce

1 can Happy Harvest Asparagus

1 can Happy Harvest mushrooms

1/2 Reggano Parmesan Cheese

1/2 tbs Stone Hill garlic powder

Steps:

1.Cook the pasta as directed on the box.  Add the asparagus to the pasta water the last 5 or 6 minutes. Drain the water from the pasta. 

2. Cook the chicken adding the can of mushrooms to the mix.

3. Combine all ingredients back in pot you cooked pasta in. Stir and simmer on low for 3 minutes.