Saucy Chicken Thighs with Mushrooms and Pea Pods

Ingredients

• 1 tablespoon vegetable oil 
• 1.3 lb chicken thighs boneless skinless
• 8 oz mushrooms fresh sliced (3 cups)
• 1.8 cups milk 
• 1 box hawaiian rolls 
• 9 oz sugar snap peas frozen thawed drained

Equipment

• frying pan
• sauce pan

Directions

1. In 10-inch nonstick skillet, heat oil over medium-high heat.
2. Add chicken; cook 8 to 10 minutes, turning once, until golden brown.
3. Remove chicken from skillet; set aside.
4. Drain all but 1 tablespoon drippings from skillet.
5. Add mushrooms to drippings; cook and stir about 5 minutes or until softened.
6. Stir in milk and contents of sauce mix pouch (from Hamburger Helper box). Arrange chicken thighs in single layer over mushrooms. Reduce heat; cover and simmer about 10 minutes, stirring occasionally.
7. Stir in sugar snap peas. Cook uncovered 3 to 4 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and peas are crisp-tender.
8. Meanwhile, fill 2-quart saucepan 2/3 full of water.
9. Heat to boiling. Stir in contents of uncooked pasta pouch (from Hamburger Helper box). Gently boil uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender; drain.
10. To serve, place pasta on large platter with sides. Top with chicken thighs and sauce.