It takes only 35 minutes to make this luscious pasta skillet dish, featuring sautéed chicken, mushrooms, peas and penne tossed in a creamy vodka sauce. Give it a try…you’ll be glad you did!
pound skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices
teaspoon kosher salt
teaspoon ground black pepper
tablespoon canola oil
ounce (1 package) sliced mushrooms
clove garlic, minced
jar (24 ounces) Prego® Creamy Vodka Italian SauceSauce
cup frozen peas, thawed
ounce (1/2 of a 16-ounce package) penne pasta, cooked and drained
Season the chicken with half the salt and black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the remaining salt and black pepper.
Reduce the heat to medium-low. Stir in the sauce. Cover and cook for 5 minutes or until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the peas. Add the penne and toss to coat.