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Creamy Vodka Chicken & Penne

At a glance

Prep

20 min.

Total

35 min.

Serves

10

Servings: about 1 cup each

Cook: 15 min.

It takes only 35 minutes to make this luscious pasta skillet dish, featuring sautéed chicken, mushrooms, peas and penne tossed in a creamy vodka sauce. Give it a try…you’ll be glad you did!

What You'll Need

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
8 ounces (1 package) sliced mushrooms
2 cloves garlic, minced
1 jar (24 ounces) Prego® Creamy Vodka Sauce Sauce
1 cup frozen peas, thawed
8 ounces (1/2 of a 16-ounce package) penne pasta, cooked and drained

How to Make It

  • 1

    Season the chicken with half the salt and black pepper.

  • 2

    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.

  • 3

    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.