Creamy Pasta with Chicken and Peas

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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