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4 servings, 1-3/4 cups (425 mL) each
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Garnish with chopped fresh parsley just before serving.
If skillet becomes dry when cooking onions and mushroooms, gradually add water, 1 Tbsp. at a time, just until vegetables are moistened.
Help your friends and family eat right with this easy-to-make great-tasting meal that uses better-for-you products.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We love this recipe! Instead of adding some chopped tomatoes at the end, however, I add a can of spicy diced tomatoes while I'm cooking the sauce. My husband loves this served on rice but I prefer the egg noodles! I've also made the recipe using corn instead of peas and that's really good too!
Easy and yummy - a great way to get in the veggies my kids try to avoid and a nice alternative to chicken. Was sweeter than expected but very good.