- 1 1/4 pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 (8 ounce) package sliced mushrooms
- 2 cloves garlic, minced
- 1 (24 ounce) jar Prego® Creamy Vodka Sauce
- 1 cup frozen peas, thawed
- 1/2 (16 ounce) package penne pasta, cooked and drained
- Season the chicken with half the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the remaining salt and black pepper.
- Reduce the heat to medium-low. Stir in the sauce. Cover and cook for 5 minutes or until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the peas. Add the penne and toss to coat.