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Saucy Chicken Thighs with Mushrooms and Pea Pods

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  • Prep 35 min
  • Total 35 min
  • Servings 6
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Grab a foolproof stroganoff dinner mix, and create a delicious meal complete with veggies.
Jul 12, 2010


  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe
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