| 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) Green Giant® frozen sugar snap peas, thawed, drained |
Serve with...
Frozen Pineapple on a Stick
Total Time:
2 hours 30 min
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | To serve, place pasta on large platter with sides. Top with chicken thighs and sauce. |
|
| Green Giant® frozen asparagus cuts and broccoli cuts are good subs for the pea pods. |
Nutrition Information:
330 ( 110); 13g ( 4g, 1g); 60mg; 750mg; 29g ( 2g, 8g); 26g 20%; 4%; 15%; 15% 1 1/2 ; 0 ; 1 ; 2 1/2 ; 1 2