Chicken and Peas with Egg Noodles
Ingredients
- 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
How to Make Chicken and Peas with Egg Noodles
- 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
Other Tag: Quick & Easy
