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Wide Noodles with Chicken & Lima Beans

Rated : 
 by 6 people
Makes: 4 servings Start to Finish 30 mins View Nutrition Facts

Ingredients

  • 8 ounces  dried pappardelle or mafalda pasta, fettuccine, or wide egg noodles
  • 1 10 ounce package frozen baby lima beans
  • 1 14 1/2ounce can Italian-style stewed tomatoes
  • 6 ounces  skinless, boneless chicken breast halves
  • 1 small onion, cut into wedges
  • 1/4 teaspoon  coarsely ground pepper
  • 1 tablespoon  olive oil
  • 1/4 cup  chicken broth
  • 1/4 cup  whipping cream
  • Finely shredded Parmesan cheese (optional)
  • Snipped fresh chives (optional)

Directions

1. Cook pasta according to package directions, adding lima beans to the water with pasta. Drain pasta and beans; return to saucepan.

2. Meanwhile, place undrained tomatoes in a food processor bowl or blender container. Cover and process or blend until pureed; set aside.

3. Cut chicken into bite-size pieces. For sauce, in a large skillet cook chicken, onion, and pepper in hot oil over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Reduce heat; stir in tomatoes and chicken broth. Simmer about 5 minutes or until liquid is reduced by half. Stir in cream; simmer for 2 to 3 minutes more or until sauce is desired consistency.

4. Pour sauce over pasta mixture; toss gently to coat. Transfer pasta mixture to a warm serving dish. If desired, sprinkle with Parmesan cheese and chives.

Tip

Substitute lasagna noodles
  • for the suggested pasta, if you like. Cook them according to package directions. Drain and cut crosswise into 1-inch pieces. (If you use frozen lasagna noodles, cook the beans separately because they will cook longer than the noodles.)
Wide Noodles with Chicken & Lima Beans
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Comments
8094485247
markefreeman1 wrote:

Where are the nutrition facts?

3/7/2011 05:26:44 PM Report Abuse

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