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Saucy Chicken Thighs with Mushrooms and Pea Pods

Name: Saucy Chicken Thighs with Mushrooms and Pea Pods
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 tbsp (15 mL) vegetable oil; 1 1/4 lb (625 g) boneless skinless chicken thighs; 1 pkg (250 g) sliced fresh mushrooms (about 3 cups/750 mL); 1 3/4 cups (425 mL) milk; 1 box Hamburger Helper* Stroganoff; 1 cup (250 mL) sugar snap peas

Prep 35 min
Total 35 min
Servings 6

Grab a foolproof stroganoff dinner mix, and create a delicious meal complete with veggies.

July 12, 2010

Ingredients

1 tbsp (15 mL) vegetable oil
1 1/4 lb (625 g) boneless skinless chicken thighs
1 pkg (250 g) sliced fresh mushrooms (about 3 cups/750 mL)
1 3/4 cups (425 mL) milk
1 box Hamburger Helper* Stroganoff
1 cup (250 mL) sugar snap peas

Steps

1

In large nonstick skillet, heat oil over medium-high heat. Add chicken; cook 8 to 10 minutes, turning once, until golden brown. Remove chicken from skillet; set aside. Drain all but 1 tablespoon drippings from skillet. Add mushrooms to drippings; cook and stir about 5 minutes or until softened.
2

Stir in milk and contents of sauce mix pouch. Arrange chicken thighs in single layer over mushrooms. Reduce heat; cover and simmer about 10 minutes, stirring occasionally.
3

Stir in sugar snap peas. Cook uncovered 3 to 4 minutes or until juice of chicken is clear when center of thickest part is cut (180ºF) and peas are crisp-tender.
4

Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Hamburger Helper box). Gently boil uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender; drain.
5

To serve, place pasta on large platter with sides. Top with chicken thighs and sauce.