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.
Serves 6-8
I’m using portobello mushrooms instead of shiitake mushrooms, hope that’s fine…
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That sounds delicious! Did you enjoy it with the portobello mushrooms? It’s also delicious topped with parmesan cheese or you can stir in some goat cheese for a little “kick.”
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I have’nt tried it yet, but just keeping my choice of mushroom before you. Alanna, I’ll love to top it with parmesan cheese. Have a great weekend ahead…
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