Chicken and Peas with Egg Noodles

Chicken And Peas With Egg Noodles Recipe

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Kimi Gaines


Another 30 minute meal for us working momma's...

★★★★★ 1 vote
15 Min
15 Min


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.

About Chicken and Peas with Egg Noodles

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy