Saucy Chicken Thighs with Mushrooms and Pea Pods

 

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

• 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.