Name: Sautéed Chicken, Mushroom, and Pea Penne
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 12 oz. penne pasta -; 1 c. fresh or frozen peas -; 3 tbsp. olive oil, divided -; 1 lb. boneless, skinless chicken thighs, cut into 1" strips -; Kosher salt -; Freshly ground black pepper -; 8 oz. cremini or button mushrooms, trimmed and quartered -; 3 oz. freshly grated Parmesan, plus additional for serving -

Sautéed Chicken, Mushroom, and Pea Penne

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sautéed Chicken, Mushroom, and Pea Penne

1. 12 oz. penne pasta -

2. 1 c. fresh or frozen peas -

3. 3 tbsp. olive oil, divided -

4. 1 lb. boneless, skinless chicken thighs, cut into 1" strips -

5. Kosher salt -

6. Freshly ground black pepper -

7. 8 oz. cremini or button mushrooms, trimmed and quartered -

8. 3 oz. freshly grated Parmesan, plus additional for serving -

How to cook deliciously - Sautéed Chicken, Mushroom, and Pea Penne

1. Stage

In a large pot of salted boiling water, cook pasta according to package directions. One minute before the pasta is finished cooking, add peas. Drain, reserving 1 cup pasta water, and return to pot.

2. Stage

Meanwhile, cook chicken. In a large nonstick skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and season generously with salt and pepper. Cook, turning once, until cooked through, 6 to 8 minutes, then transfer to a plate.

3. Stage

Heat remaining tablespoon of oil. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, 3 to 4 minutes.

4. Stage

Add chicken, mushrooms, Parmesan, and ½ cup pasta water to pasta and toss to combine. (Add more water to achieve desired consistency, if necessary.) Serve immediately with extra Parm.