Sometimes my job requires me to work long 16-hour days due to events, so I like finding dishes that I can make the night before to eat for dinner and then reheat for lunch/dinner the next day. This dish makes great comfort food and also a good hearty meal for days when you are on the go. As usual, because of acid reflux, I substitute real onion for onion flakes.
Chicken, Peas and Pasta
8 chicken tenderloins
1 package of frozen peas
1 package of Tinkyada brown rice pasta (I prefer the spinach pasta)
1 package of shiitake mushrooms, chopped (optional)
1/2 to 1 cup heavy cream
Spices: garlic powder, pepper, onion flakes
Olive Oil or Coconut Oil
Shredded parmesan cheese (topping)
Cook pasta according to package directions. In a separate, deep skillet, cook chicken on medium, about 6-7 minutes on each side with garlic powder, pepper, and onion flakes. About 2-3 minutes before chicken is done, add shiitake mushrooms while defrosting peas. Add peas when defrosted. When all ingredients are warm, add 1/2 to 1 cup heavy cream depending on how much sauce you would like. Continue to cook on medium heat until cream is bubbling. Reduce heat to simmer until sauce is desired consistency, about 3-5 minutes. Add cooked pasta and stir. Serve topped with parmesan cheese.