Season the chicken with half the salt and black pepper.
Temperature the oil inside a 12-” skillet over method-high temperature. Add the cook and chicken for 5 moments, mixing sometimes. Add more the mushrooms and cook for 3 minutes or so or until finally tender, stirring occasionally. Include the cook and garlic and mix for 30 seconds. Time of year with all the outstanding salt and black pepper.
Reduce the heating to medium sized-very low. Mix from the sauce. Cover and cook for 5 minutes or till the mix is hot and bubbling. Remove the skillet from your temperature. Blend within the peas. Add the penne and toss to layer.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 37 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 49.4mg||15 %|
|Sodium 165mg||6 %|
|Potassium 262mg||7 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.3g|
|Protein 16.4g||23 %|
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Calories per serving: 159
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