Saucy Chicken Thighs with Mushrooms and Pea Pods
Saucy Chicken Thighs with Mushrooms and Pea Pods might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 9g of fat, and a total of 203 calories. This recipe serves 6. If you have sugar snap peas, hamburger stroganoff, milk, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
In 10-inch 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.
Stir in milk and contents of sauce mix pouch (from Hamburger Helper box). Arrange chicken thighs in single layer over mushrooms. Reduce heat; cover and simmer about 10 minutes, stirring occasionally.
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 (180F) and peas are crisp-tender.
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.
To serve, place pasta on large platter with sides. Top with chicken thighs and sauce.