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!
cost per recipe: $10.09
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.
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.
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!!!!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.