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Creamy Vodka Chicken & Penne

Creamy Vodka Chicken & Penne

5
(2)

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!

serves 6 people

Ingredients

cost per recipe: $8.38

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices

  • 1

    teaspoon kosher salt

  • 1/4

    teaspoon ground black pepper

  • 2

    tablespoons canola oil

  • 8

    ounces (1 package) sliced mushrooms

  • 2

    cloves garlic, minced

  • 1

    jar (24 ounces) Prego® Creamy Vodka Italian SauceSauce

  • 1

    cup frozen peas, thawed

  • 8

    ounces (1/2 of a 16-ounce package) penne pasta, cooked and drained

view nutrition info

How to Make It

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.
Step 1

Season the chicken with half the salt and black pepper.

Step 2

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.

Step 3

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.

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Made With
Prego® Creamy Vodka Italian Sauce

Prego® Creamy Vodka Italian Sauce

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Ratings & Reviews

(2)
  • Marizzle

    July 29, 2014

    Delicious!

    I'm a 17 year old girl who is trying to ease her way into preparing meals for her family. Ironically, my parents are rather picky eaters, but they both love this dish! I think the pan-fried chicken (as opposed to boiled, unseasoned chicken) made this recipe wonderful. I added generous drizzles of olive oil and some fresh basil to complete this dish, and I served it with some hard French bread (garlic bread doesn't seem to go very well with it). 2 important notes: 1) I used an entire 16 oz box of pasta and it fed 6 people. There is no way that 8 oz of pasta would adequately feed 10 people, as the recipe states. That must be a misprint. So, larger families, keep that in mind! 2) I personally think the frozen peas wouldn't go well this dish. Chopped tomatoes seemed to compliment it better.

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  • JaNinja

    February 17, 2014

    Very Good

    This was a great recipe. However, I used the Classico Vodka sauce because I had it in the cupboard. The whole family loved it. I only used a pound of chicken and it was plenty. Other than that, I would not modify this recipe at all and we had leftovers!!!!

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