Sautéed Chicken, Mushroom and Pea Penne Pasta

Here is an insanely easy summer dinner idea for you....Especially if you want to fix something without turning on that hot oven...

INGREDIENTS:
     12 oz. penne pasta

1 c. fresh or frozen peas

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

kosher salt

Black pepper

8 oz. cremini or button mushrooms, trimmed and quartered

3 oz. grated Parmesan, plus additional for serving.

 

DIRECTIONS:

1. Cook penne according to package directions. One minute before the pasta is finished cooking, add peas. Reserve 1 cup pasta water, then drain pasta and peas and return to pot.
2. Meanwhile, cook chicken. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Add chicken and season generously with salt and pepper. Cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
3. Return skillet to medium-high heat and 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. 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.

Enjoy with some Ice Tea...

Enjoy...Eat Well My Friends!