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Saucy Chicken Thighs with Mushrooms and Pea Pods
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Prep Time:
35 minutes
Total Time:
35 minutes
Elevate a classic stroganoff mix with fresh, colorful vegetables for a simple yet gourmet meal.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 1/4 lb boneless skinless chicken thighs
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 3/4 cups milk
  • 1 box Hamburger Helper™ stroganoff
  • 1 box (9 oz) frozen sugar snap peas, thawed, drained
Instructions:
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Cook chicken for 8 to 10 minutes until golden brown, turning once. Set chicken aside. Keep 1 tablespoon drippings in the skillet; discard the rest. Add mushrooms to the skillet and cook for about 5 minutes until softened.
  • Pour the milk into the skillet and add the sauce mix from the Hamburger Helper box. Place the chicken thighs in a single layer over the mushrooms. Lower the heat, cover, and simmer for about 10 minutes, stirring occasionally.
  • Add sugar snap peas to the dish and cook for 3 to 4 minutes until the chicken is fully cooked and the peas are tender-crisp.
  • Fill a 2-quart saucepan two-thirds full with water and bring to a boil. Add the uncooked pasta from the Hamburger Helper box and gently boil uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender. Drain the pasta before using in the recipe.
  • Place the pasta on a large serving platter, then layer with the chicken thighs and sauce.

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