Peas and Mushrooms

I was trying to decide what veggie to fix for dinner tonight and I remembered a Portobello mushroom I had picked up a couple of days ago.  I asked Charles how peas and mushrooms sounded and he went into story mode.  Telling me tales of his grandma fixing peas and mushrooms for special dinners.  Sometimes it was pearl onions instead of mushrooms, but the mushrooms were always his favorite.  She usually used canned mushrooms as far as he could recall; canned mushrooms will work perfectly too just omit the first step of cooking the mushrooms and add everything at the same time.

Peas and Mushrooms

  • 1 cup diced mushrooms
  • 1 Tbs butter
  • salt and pepper
  • 2 cloves minced garlic
  • 12 o.z. frozen peas
  • 1/4 cup water

Melt butter in skillet and add mushrooms; season with salt and pepper.

Cook for about 5 minutes or until desired tenderness. Add peas, garlic, and water.  Cover and simmer for 5 – 7 minutes.

Enjoy ~ Kimberly

Bow-tie Pasta with Chicken and Tomato Sauce

I decided I needed to clean up some leftovers and thought I would start with the extra pizza sauce I had made.  Any tomato sauce will work; I just happened to have the extra sauce from the pizza.  I choose to use asparagus, chicken and mushrooms; but broccoli instead of asparagus or sausage in place of the chicken would be great too.

Bow-tie Pasta with Chicken and Tomato Sauce

  • 2 cups uncooked bow-tie pasta; any shape will work
  • 1 boneless chicken breast – sliced
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 2 garlic cloves minced
  • 2 cups sauce

Cook pasta according to package directions.  In medium skillet heat a little olive oil.  Add chicken sliced and cook for 3-4 minutes.  Flip pieces of chicken over and add mushrooms, asparagus, and garlic.  Continue cooking 4 – 5 more minutes until mushrooms are tender and chicken is cooked through.  Stir in sauce and cooked pasta.  Pour into oiled baking dish, sprinkle with some fresh grated parmesan, and bake at 375 degrees for 15 – 20 minutes.  Add additional parmesan if desired just before serving.

Enjoy ~ Kimberly