Pasta, Peas & Mushroom Chicken

by Beth
(Redmond, Oregon)

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Pasta, Peas & Mushroom Chicken

Makes 4-6 servings


12 oz. pasta
2 c. cooked diced or shredded chicken
½ c. mushrooms
1 c. peas (frozen)
1 ½ c. grated cheese
1/2 med onion diced
Salt, pepper, garlic power to taste


1. Bring a pot of water to a boil. Cook pasta per package instruction.

2. Cook chicken, BBQ, grill, etc. Dice or shred chicken with a fork

3. In a large sauté pan over med heat add olive oil, onions and mushrooms. Sauté
until lightly browned and the juices have evaporated from the mushrooms. Add peas and continue cooking 2-3 minutes. Simmer, add chicken and sauce.

Here are Some Great Grill and BBQ Accessories

Place cooked, drained pasta on a large platter or bowl. Add mushroom chicken mixture over pasta and garnish with cheese. Season to taste. Enjoy!



1 8 oz. package cream cheese
1/2 cup butter
1 1/2 teaspoons garlic powder
2 1/4 cups milk
6 oz. grated Parmesan cheese
Salt and pepper to taste


Melt butter in a medium, non-stick saucepan cook over medium heat. Combine cream cheese stirring with a whisk or spoon until smooth, and add in the milk, a little at a time, whisking to smooth and no lumps. Stir in Parmesan. Remove from heat. The sauce will thicken rapidly. Thin with milk if needed. Add to mushroom chicken.

*The Lighter Side

Use less fat:
1/3 less fat cream cheese
3/4 cup margarine + 1/4 cup milk, not butter
2% or fat free milk
Low fat cheese

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