Creamy Vodka Chicken & Penne

Creamy Vodka Chicken & Penne

1 1/4 pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices 
1 teaspoon kosher salt 
1/4 teaspoon ground black pepper 
2 tablespoons canola oil 
1 package (8 ounces) sliced mushrooms 
2 cloves garlic, minced 
1 jar (24 ounces) Prego® Creamy Vodka Sauce 
1 cup frozen peas, thawed 
1/2 of a 16-ounce package penne pasta, cooked and drained 

• 1
  Season the chicken with half the salt and black pepper.
• 2
  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 5 minutes, stirring occasionally.  Add the mushrooms and cook for 3 minutes or until tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds. Season with the remaining salt and black pepper.
• 3
  Reduce the heat to medium-low.  Stir in the sauce.  Cover and cook for 5 minutes or until the mixture is hot and bubbling.  Remove the skillet from the heat.  Stir in the peas.  Add the penne and toss to coat.