In a bowl, combine the ingredients for your chicken, including the minced garlic, dried thyme, dried oregano, olive oil, salt, and pepper, and coat the chicken tenderloins.
In a large skillet or fry pan, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken tenderloins and cook for about 2-3 minutes on each side, until just cooked through and nicely browned. Once cooked, remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for an additional 1 minute.
Add the sliced mushrooms to the skillet and cook for about 3-4 minutes, until they start to soften.
Add the risoni pasta, and pour in the can of cherry tomatoes, including their juices. Top with about 2 cups of boiling water, or until just covered. Stir in the dried oregano and dried thyme and season with salt and pepper.
Bring the mixture to a gentle simmer, constantly mixing to ensure it doesn’t stick or clump. Add in your Philadelphia cooking cream (or regular cream) and mix it through.
After the risoni has simmered for about 5 minutes, add the zucchini to the skillet. Stir to incorporate it into the mixture and simmer for another 5 minutes.
By now the pasta should be al dente, so stir in the green peas until heated through and the risoni is creamy and tender.
Add the cooked chicken tenderloins back to the skillet to bring them back up to temperature.
Taste and adjust the seasoning with salt and pepper as needed.
Served garnished with fresh basil and grated parmesan cheese.