Pasta with Chicken Peas & Mushrooms
Pasta with Chicken Peas & Mushrooms is sautéed in a light creamy sauce made with white wine, chicken stock, and some cream. Delish! Loaded with vegetables and strips of chicken, this makes it a simple and tasty meal that’s high in protein – your loved ones will surely devour from their first bite!
Originally published in 2013 and now with more in-depth descriptions, clearer instructions, we hope you enjoy the new features in this recipe post! The photos are original.
Pasta with Chicken Peas & Mushrooms
Sometimes, we’re craving for an easy dinner during the week. This is an all-in-one pasta dish that is offers protein and carbs, and it includes vegetables and chicken. It was our mom’s recipe and she always served it with her Italian tomato salad, as the side for a complete dinner.
Simple, easy and delicious.
These days, we prefer to make this pasta with chicken peas and mushrooms dish with our Best Fresh Italian Green Salad, which can be made in advance, making dinner a home run.
It’s Perfect! 😉
Recipe Tips:
- This recipe will give you 4 to 6 servings.
- To save time in the prep work, it is a good idea to purchase the chicken already sliced into cutlets. And, the same with the mushrooms, look for a package of already sliced mushrooms.
- Also, look for sundried tomatoes in oil, and already chopped. This will also help in the prep time as well.
- You can purchase your chicken cutlets from your local supermarket, or from your local butcher. Best to look for thinly sliced chicken cutlets.
Reasons We Love Pasta with Chicken Peas & Mushrooms:
- It’s an “all-in-one” meal with protein, carbs, and vegetables.
- Each serving contains 26 grams of protein – enough to keep you full and satisfied for hours.
- The flavors infused together are wonderful in every bite.
- Peas, mushrooms, pieces of chicken, and white wine all add up to a combination of multiple flavors in every bite.
- Leftovers turn out even better the very next day. Perfect for lunch, too.
Ingredients You Will Need:
For our Pasta with Chicken Peas & Mushrooms recipe, you will need the following ingredients:
- 1 pound ( 4 pieces) skinless thin chicken cutlets- cut into 2-inch strips
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/8 tsp. crushed red pepper flakes
- 1 cup chopped yellow onion
- 1 garlic clove – sliced
- 1/2 cup white wine
- 1 + 1/2 cups (10-ounce) frozen baby peas, thawed
- 5 to 6 sundried tomatoes – chopped
- 2 Tbsp. fresh parsley
- 8-ounce package of sliced mushrooms
- 1/4 cup low-fat chicken stock
- 1/4 tsp. salt
- 1/2 pound of Farfalle pasta (bow tie pasta)
- 3/4 cup heavy cream or half and half
- black pepper to taste
- 1/4 cup grated Parmigiano cheese and extra for serving
How To Make Pasta with Chicken Peas & Mushrooms?
Today, we will just talk through our directions. Plus, our recipe card is located at the bottom. Before you start, it’s a good idea to have all the ingredients on the counter. Then, the rest is easy.
- First, prep all the veggies. Then rinse, drain, and slice the chicken cutlets into 2-inch strips.
- In a large skillet, drizzle some olive oil and add some butter (butter is optional), and sauté the veggies until softened. Next, add the chicken pieces and cook them until fully cooked.
- Add the wine, and simmer until the wine has reduced. Next, add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms, and cook for 5 minutes. Then pour in the chicken stock.
- Meanwhile, cook your pasta in a pot with boiling water until al dente. When pasta is ready, drain it, add it to the skillet with veggies, and pour in the cream. Simmer the mixture until the cream thickens. Stir in the grated parmesan cheese. Turn off the heat, and serve.
Variations:
- No Peas? No worries, you can leave them out.
- Vegetarian? Omit the chicken and toss in cubes of firm tofu, or add more veggies to this recipe.
- Onion Options? You can swap out the onions and use shallots.
- Not a Fan of Mushrooms? Swap out for zucchini or artichoke hearts instead of mushrooms.
An All-In-One Meal…
A hearty pasta dish that offers carbs, protein, and veggies, all in one meal, is outstanding! This meal absolutely deserves a full-bodied wine to pair with it, and we recommend a fine ruby-fruity red wine to go with it, like a Chianti. Delish!
Loaded with protein, our pasta with chicken peas and mushrooms recipe offers a quick meal to put dinner on the table in no time. You’ll have one FABULOUS meal that’s ready in under 30 minutes.
Enjoy!
Tried our Pasta with Chicken Peas & Mushrooms? Let us know and leave a comment. Have fun, snap a photo, and share it on Pinterest. Be sure to tag us #2sistersrecipes and @2sistersrecipes. We’d love to see what you cooked! 🙂 This recipe is original and from our mom. All content and photos remain the same.
Pasta with Chicken Peas & Mushrooms
Pasta with Chicken Peas & Mushrooms is sautéed in a light creamy sauce made with white wine, chicken stock, and light cream. This creamy pasta dish is loaded with pieces of chicken and vegetables creating a high in protein meal that's oh-so-yummy! An ideal dinner for the whole family to love!
Ingredients
- 2 Tbsp. olive oil
- 1 pound ( 4 pieces) skinless thin chicken cutlets- cut into 2-inch strips
- 2 Tbsp. butter
- 1/8 tsp. crushed red pepper flakes
- 1 cup chopped yellow onion
- 1 garlic clove - sliced
- 1/2 cup white wine
- 1 + 1/2 cups (10-ounce) frozen baby peas, thawed
- 5 to 6 sundried tomatoes - chopped
- 2 Tbsp. fresh parsley
- 8-ounce package of sliced mushrooms
- 1/4 cup low-fat chicken stock
COOK THE PASTA, Then COMBINE:
- 1/2 pound of Farfalle pasta (bow ties pasta)
- 3/4 cup heavy cream or half and half
- 1/4 tsp. salt
- black pepper to taste
- 1/4 cup grated Parmigiano cheese and extra for serving
Instructions
- Place on stove top, a large pot filled with water. Add 2 teaspoons of salt to the water and raise the heat.
- In the meantime, prepare all the vegetables, and rinse and drain the chicken cutlets. And slice each chicken cutlet into 2-inch strips.
- In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat. Add chopped onions, garlic slices, and crushed red pepper. Sauté until onions are softened.
- Add chicken pieces and gently stir. Cook chicken for 3 to 5 minutes, until chicken, is fully cooked.
- Next, pour in 1/2 cup of white wine. Simmer and cook until the wine has reduced. Then add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes.
- Then pour in the chicken stock. Lower the heat and simmer, uncovered for a few minutes until the mushrooms and peas have softened and tender to the bite, about 4 to 6 minutes. Turn off the heat.
- When the water is boiling in your large pot on stove top, toss in the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
- Using a large slotted spoon, carefully take the pasta from the water and allow to drain, then transfer the pasta to the skillet with chicken and vegetables.
- Turn on the heat once again under the skillet.
- Pour half & half into the skillet and simmer on low heat for about 1 minute, stirring the entire mixture. Taste the cream sauce and adjust the seasonings with salt and fresh cracked black pepper to taste.
- Stir in 1/4 cup of grated Parmesan cheese on top and serve immediately.
Notes
Store leftovers in a sealed container. Keep it chilled in your refrigerator. It will stay fresh for up to 3 days. After that, discard and make a fresh batch. You can also freeze leftovers. They will freeze, and for only up to one month.
Nutrition Information:
Yield: 4 to 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 411Total Fat: 15.9gCarbohydrates: 37.3gFiber: 4.1gSugar: 4.4gProtein: 26.1g
Stay Healthy and Happy Cooking!! 😉
Thanks for stopping by!
xo anna and liz
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Great dish restaurant quality and easy to make
Thanks so much for commenting! 🙂
Wonderful! My husband and I felt like we were eating at a restaurant 🙂 I unfortunately didn’t have mushrooms but I added quite a few more sun-dried tomatoes. Just delicious!
Thank you so much Catie! And, welcome to our recipe website, it’s so nice to meet you! Have a great weekend, and keep on cooking! 🙂
Oh this looks incredible! I love the colors in the dish and the sauce just tops it all off! Pasta is my favorite and what a wonderful version you have
That is a lovely pasta – great balance of ingredients, nice bright colors and flavors…
This looks wonderful! There is nothing I like better then pasta! Beautifully done!