Lunch: Sautéed Chicken, Mushroom, and Pea Penne

Recipe by Lindsay Hunt Comfort in a bowl—with plenty of Parm.

Ingredients

12 oz. penne pasta
1 c. fresh or frozen peas
1 lb. boneless, skinless chicken thighs, cut into 1-in. strips
kosher salt
Black pepper
8 oz. cremini or button mushrooms, trimmed and quartered
3 oz. grated Parmesan, plus additional for serving

Instructions

Cook penne according to package directions. One minute before the pasta is finished cooking, add peas. Reserve 1 cup pasta water, then drain pasta and peas and return to pot.
Meanwhile, cook chicken. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Add chicken and season generously with salt and pepper. Cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
Return skillet to medium-high heat and heat remaining tablespoon of oil. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, 3 to 4 minutes.
Add chicken, mushrooms, Parmesan, and 1/2 cup pasta water to pasta and toss to combine. (Add more water to achieve desired consistency, if necessary.) Serve immediately with extra Parm.

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