Creamy Chicken and Mushrooms with Peas

http://greenlitebites.com/2012/01/16/chicken-mushrooms-peas/
20120116_chickenMushrooms3

I’ve had this idea for a quick creamy chicken dish for a few days now. It was time to give it a shot.

The whole family LOVED it. I’m not joking. The only complaint came from Little Guy who declared his hate of mushrooms yet again BUT he ate everything around them. Fine by me, I still got chicken, peas, and whole wheat noodles in the boy without argument. Score 1 for mommy!

As for the husband, he devoured his plate and said it was “great.” If you’ve been reading for some time you know I RARELY get a ‘great.’ This is something special!

Me? Well, I loved it! It was creamy and flavorful. The mushrooms added an additional meatiness to the chicken and the “gravy” went perfect over noodles. Creamy Chicken and Mushrooms with PeasHowever, I ate mine over spaghetti squash and it was divine, a super filling super light dinner!

Here’s what I did…

  • 1/2 of a large sweet onion chopped
  • 1 8oz package of baby portobello mushrooms
  • 1 lb (16oz) of chicken breast cut in chunks
  • 1 10oz can of cream of healthy request mushrooms soup
  • 1 tbsp of Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1 cup frozen peas

In a large skillet saute the onion and mushrooms over medium-high heat with a squirt of non-stick cooking spray.

Add the chicken and brown.

Creamy Chicken and Mushrooms with Peas - step 1

Add the can of mushroom soup and 1/2 can of water. Stir until well combined.

Creamy Chicken and Mushrooms with Peas - step 2

Continue to cook over the medium-high heat until it starts to boil.

Add the frozen peas and cook until it boils again.

Lower to a simmer until you’re ready to serve.

This would work over brown rice, whole wheat noodles, bulgur, or my personal favorite, spaghetti squash. Here’s the nutritional information for just the chicken and mushrooms with peas so you can add in what you decide to use.

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the recipe, about a cup
Calories Fat Fiber WWPs
215 3g 3g old: 4 new: 5
Sugar Sat Fat Carbs Protein
5g 1g 15g 30g
21 comments »»
Posted in: 4 WWP, 5 WWPP, Dinner Ideas, Toddler Approved
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21 Comments and 0 Replies

  1. Karina

    Now I know what I’m making for dinner! I knew it was going to be chicken just couldn’t decide what to do with it. Looks delicious!

  2. Kathy

    Hey Roni!

    I love your blogs! Thanks for the great inspiration!

    I was wondering how you calculate the nutritional value of your recipes. I frequently make up my own dishes but don’t know how to calculate the nutritional value.

    Kathy

  3. Kelly Bolduc

    My fiance HATEs mushrooms. The texture and taste of them makes him gag. But I realized since he hates them he really doesn’t know about ALL the species of mushrooms. Sneaky mom time here for you, also a bit more expensive, but see if you can use mushrooms but use chanterelle or puffball mushrooms/ They look NOTHING like button mushrooms. Puff balls can be found locally around our areas too just look them up on google. You can pick them yourself since no other mushroom looks like the puffball (its the size of a softball, light, airy and all over round)whichever ones you pick its a given its not poisonous. I’ve seen them in my parents yard many times over the course of summer to fall. I suggest you buy fresh chanterelles from a local market or organic market (we have one called Harvest Market in Hockessin, DE and they have tons of fresh mushrooms of different varieties, also in dried form too) Give it a shot I doubt he will associate an orange trumpet shaped item as a mushroom or huge round disks from the puff ball. He will probably be really intrigued by the puffball and maybe you can get him to go hiking with you one day and find some, finding something like that on a trail is pretty amazing for a child.
    You can find puff balls in gardens, pastures, woodlands and a wide variety of other situations, such as along dyke banks. The time to find them is early summer to late autumn unless the weather is very dry, which it will not grow. Usually several can be found in the same area and they grow in the same place year after year. To clean them, wipe carefully with a damp cloth, and if you are not going to use them immeadiatly wrap them in cling/saran wrap and keep in the fridge. Ut goes well with regular dishes like the one you made above, soups and stews. It also makes a good breakfast sliced and fried in a pan with bacon/facon/turkey bacon, or dipped in one beaten egg then breadcrumbs and lightly pan fried in oil/bacon fat.
    The puffball is considered as a large edible species because it can grow to be 2″-7″, some people have found ones as large as 48″. Only pick puffballs that are fresh and young, sound hollow when you tap the top of the mushroom, they will also be a milky white color. Don’t pick if the skin is discolored. To check if its young you can cut right through with a knife, it should not tear the flesh but pass crisply through it. Hope that helps if you want to go picking with the little guy

  4. Kathy R.

    Ohh, this looks so good Roni. I’m definitely going to try it.

    Years ago I tried spaghetti squash… just didn’t care for it ( I used it in place of spaghetti noodles) and it just didn’t take the place well enough for me to try again. But maybe I’ll give it another try.

    Hey, maybe if you simmered this longer and cooked the “gravy” down more you could have put it on a pizza crust, and had both a home cooked meal and pizza. :~)

  5. Kim

    Wow! What a blessing. I noticed I have left over speghetti squash and was thinking how I need to use it up. How perfect. I’m making this tonight!

  6. bridget

    Made this for dinner. Thanks for mustering up the inspiration for us…today was one of those days that I did not want to cook either. And you always need another choice to do with chicken!

  7. Michelle

    Hi Roni! Made this for supper tonight and it was delish….I did everything the same except I added a chopped red pepper:) yummy

  8. Kim

    I made it for dinner. It was a huge hit. My husband and daughter really liked it and of course I did too. I think spaghetti squash taste better after it’s been cooked and refrigerated and then warmed back up again. Anyway, it is a great recipe and I plan to make it again real soon. Thanks so much for sharing!

  9. Melissa C

    I watched a video making a creamy stew several months ago. They took dried mushrooms & ran them through a coffee grinder. Haven’t tried it yet but it sounds like just the ticket for my husband. He picks mushrooms out of all the dishes but complains that something is missing when I leave them out – darned if I do …

  10. Kathy

    Roni,

    Thank you so much! I really appreciate the information on how to calculate the nutritional value of my recipes!

    Kathy

  11. Vickie C

    I made this tonight. The family LOVED it! I didn’t have the spaghetti squash but used vermicelli. It was wonderful. Thanks for sharing.

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