Ingredients
12 oz. penne pasta
1 c. fresh or frozen peas
3 tbsp. olive oil, divided
1 lb. boneless, skinless chicken thighs, cut into 1" strips
kosher salt
Freshly ground black pepper
8 oz. cremini or button mushrooms, trimmed and quartered
3 oz. freshly grated Parmesan, plus additional for serving
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package directions. One minute before the pasta is finished cooking, add peas. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, cook chicken. In a large nonstick skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and season generously with salt and pepper. Cook, turning once, until cooked through, 6 to 8 minutes, then transfer to a plate.Step 3Heat remaining tablespoon of oil. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, 3 to 4 minutes.Step 4Add chicken, mushrooms, Parmesan, and ½ cup pasta water to pasta and toss to combine. (Add more water to achieve desired consistency, if necessary.) Serve immediately with extra Parm.
