Chicken Sorrento

Step 1: Preheat oven to 350F; spray a 9x13 glass baking dish with nonstick cooking spray.

Step 2: Bring water with 1/4 teaspoon salt to a boil over high heat; add pasta, reduce heat to medium-high, and cook, stirring occasionally, 12 minutes or until tender.

Step 3: Combine flour, 3/4 teaspoon salt, pepper and parsley in a large zip-top plastic bag; add chicken and shake well to coat.

Step 4: Melt shortening in a large skillet over medium-high heat; add chicken pieces and brown 8 minutes per side.

Step 5: Drain pasta and set aside (I usually thaw the peas in a colander, then just dump the pasta over top to drain).

Step 6: Remove chicken from skillet to a plate; cover and keep warm.

Step 7: Add mushrooms, soup, oregano and garlic powder to skillet, scraping up the browned bits to combine; cook, stirring frequently, 5 minutes.

Step 8: Remove from heat and add sour cream, stirring to completely combine.

Step 9: Combine peas, pasta, and half of sour cream mixture and spread in bottom of prepared baking dish.

Step 10: Lay chicken pieces over pasta; spread remaining sauce over chicken pieces.

Step 11: Cover with foil and bake at 350F for 40 minutes; remove foil, sprinkle with paprika and bake an additional 20 minutes.