Easy, One-skillet Chicken Pasta- DELISH!

Ok ladies, this one is a total keeper. I've made it twice now and we LOVE it, plus it can all be made in one skillet on the stove. I made it just this week and Dan had 4 helpings!

I got the recipe from one of my favorite cooking blogs, and the blogger had gotten it from some skillet cookbook. Anyway, I changed a lot of things in the recipe (partly to make it healthier and partly to use what vegetables we had available) so I will post the recipe as I made it. If you want the original go here.

Ingredients:

2-3 boneless, skinless chicken breasts, cut into squares/chunks

salt/pepper

garlic powder

olive oil

1 medium yellow onion, diced

Mushrooms, chopped

1/2 tsp dried oregano

8-12 oz. whole wheat penne (if you don't love whole wheat pasta like we do, you can use white, of course)

3 cups water

2 1/2 cups chicken broth

Frozen Sugar Snap peas (last time I used broccoli, and that is good too)

1/2 jar of roasted red peppers, chopped

1 to 1 1/2 c. milk

1 cup grated parmesean cheese (more if you like it extra cheesy)

1 lemon (optional)

Use your biggest non-stick skillet. Add a couple of drizzles of olive oil, add your chicken and diced onions, and season with salt/pepper, garlic powder and oregano; cook your chicken until almost all of the pink is gone. Add mushrooms and sautee until cooked. Add your pasta, 3 cups of water, and chicken broth. Bring to boil over high heat, and cook until much of the liquid is absorbed (12-15 minutes?), stirring occasionally. Stir in the snap peas and roasted red peppers. Turn heat to medium-high. Add the milk and the parmesean cheese. Simmer, uncovered for a few minutes until the cheese is melted through and the sauce is thickened. If your sauce is too thin, thicken with cornstarch (add 1-2 TB cornstarch in a small bowl of 1/4 c. milk. Mix until its totally dissolved BEFORE adding to the hot skillet, or else it will clump. Pour into the skillet mixture and stir until sauce is thickened). Once it's done, you can remove from heat and squeeze in a little lemon juice if you like. Season with more salt/pepper if it needs it, and top with a sprinkle of parmesean if you want. (PS, I didn't have any on hand, but I think this would be so pretty garnished with fresh parsley!)