Chicken and Peas with Egg Noodles
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- 8 oz
- package wide egg noodles
- 10 oz
- package of frozen baby peas
- 14 1/2 oz
- can of italian-style stewed tomatoes
- 6 oz
- chicken breasts, boneless and skinless
- 1 small
- onion, cut in wedges
- 1/4 tsp
- black pepper
- 1 Tbsp
- olive oil
- 1/4 c
- chicken broth
- 1/4 c
- whipping cream
- shredded parmesan cheese
1Cook pasta according to package directions, adding peas to the water with the pasta.
2Drain pasta and peas and return to sauce pan.
3Meanwhile; place undrained tomatoes in a food processor bowl or blender container. Cover and process until pureed. Set tomatoes aside.
4Cut chicken in bite size pieces.
5In large skillet cook chicken, onion, and pepper in hot oil over medium heat for 2-3 minutes or until chicken is no longer pink.
6Reduce heat, stir in blended tomatoes and chicken broth. Simmer about 5 minutes or until liquid is reduced by half.
7Stir in cream; simmer for 2-3 minutes more until sauce is desired consistency.
8Pour sauce over pasta mixture and toss gently to coat. Sprinkle with parmesan cheese.