SAUCY CHICKEN THIGHS WITH MUSHROOMS AND PEA PODS

Saucy Chicken Thighs with Mushrooms and Pea Pods image

Grab a foolproof stroganoff dinner mix, and create a delicious meal complete with veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 6

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

Steps:

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 (180°F) 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.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 8 g, TransFat 1 g