I simply love a creamy based sauce, and this Creamy Pasta with Chicken and Peas sounds delicious. I found this recipe in Newsday, January 24, 2013…hope you enjoy it.
Creamy Pasta with Chicken and Peas Recipe
Creamy Pasta with Chicken and Peas
1 Tbsp. canola oil
1 Lb. boneless chicken thighs, cut into bite-size pieces
½ tsp. salt
8 oz. medium egg noodles
1 Tbsp. butter
1 cup chopped onion
1 (10 oz.) box sliced mushrooms
3 Tbsp. flour, divided
1 cup low-sodium chicken broth
2 tsp. tomato paste
2 tsp. Worcestershire sauce
1 cup frozen peas
¾ cup light sour cream
Heat oil in large, nonstick skillet over medium heat. Add chicken, sprinkle with salt. Cook, stirring occasionally, for 6 to 8 minutes, until chicken is cooked through. Transfer to a plate.
Cook noodles in plenty of lightly salted, boiling water until al dente, according to package directions. Drain.
While noodles cook, melt butter in skillet; add onions and cook over medium heat 4 to 5 minutes, or until softened. Add mushrooms and sprinkle with about half the flour; stir until flour is no longer visible; repeat with remaining flour.
Stir in broth, tomato paste and Worcestershire; increase heat to bring to boil. Stir in peas and cook until peas are tender and sauce is thickened, 3 to 4 minutes. Stir in chicken and cook 2 minutes to heat through. Remove from heat and let stand 1 minute. Stir in sour cream and toss with noodles.
4 servings
(Recipe for Creamy Pasta with Chicken and Peas was is Newsday, January 24, 2013.)
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