Sautéed Chicken, Mushroom, and Pea Penne

Name: Sautéed Chicken, Mushroom, and Pea Penne
Prep time: 10 min
Total time: 30 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

By Lindsay HuntPublished: Jun 4, 2015

Dish, Food, Cuisine, Penne, Ingredient, Karedok, Meat, Produce, Italian food, Staple food,

Lindsay Hunt

Yields:

Prep Time:

10 mins

Total Time:

30 mins

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Comfort in a bowl—with plenty of Parm.

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Ingredients

12 oz. penne pasta
1 cup 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

Directions

1. Step 1In 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. Step 2Meanwhile, 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. Step 3Heat 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. Step 4Add 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.