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Wide Noodles with Chicken & Lima Beans

Wide Noodles with Chicken & Lima Beans

Nutrition Facts
  • cal. (kcal) 503
Wide Noodles with Chicken & Lima Beans
  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 75


  • 8 ounces dried pappardelle or mafalda pasta, fettuccine, or wide egg noodles
  • 1 10 - ounce package frozen baby lima beans
  • 1 14 1/2 - ounce 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)


  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.


  • 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.)

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 503 cal., 12 g total fat (4 g sat. fat), 43 mg chol., 438 mg sodium, 75 g carb. (7 g fiber), 25 g pro.