Chicken Lima Beans and Wide Noodles

Betty Graves


I got this recipe from a Fitness magaine and have been making it ever since. This is a good complete meal.

When cooking the beans in with the noodles it gives the noodles flavor plus when you drain and serve it is all mixed in with noodles. Be sure to put the whipping cream in right before you finish your cooking time. Add extra if you want more sauce and add extra chicken stock also for more sauce to put on the noodles. This is an excellent meal to have when guest come for dinner.

pinch tips: How to Debone a Chicken



15 Min


10 Min


Stove Top


8 oz
wide noodles
10 oz. pkg
frozen baby lima beans
1 can(s)
14-1/2-ounce can italian-style stewed tomatoes
boneless chicken breast (cut in half to make 8)
1 medium
onion cut into wedges
large green pepper cut into wedges
1 clove
garlic chopped
1/4 tsp
1/4 tsp
1/4 c
chicken stock
1 Tbsp
1/4 c
cup whipping cream
parmesan cheese (sprinkle before serving)
chopped chives for garnish (optional)

Directions Step-By-Step

Note: Be sure to put the whipping cream in at the last minute of cooking.
Cook pasta according to package directions, adding lima beans to the water with pasta. Drain pasta and beans.; return to saucepan. Meanwhile, place un-drained tomatoes in a bowl and set aside. Fry chicken breast after rolling in flour+ and set aside. For Sauce cut up onion and add pepper and green pepper, dash of salt and garlic in pan after frying chicken and saute’ until tender. Add chicken breast back in pan and add tomatoes and chicken broth. Simmer for 5 minutes and then add whipping cream last and simmer for 2 or 3 minutes until desired consistency. Add noodles and lima beans on plate and then place chicken breast in middle; pour sauce over mixture. Sprinkle parmesan cheese and serve. Garnish with chopped chives for garnish.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy