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Chicken and Peas with Egg Noodles

30-minute-chicken-egg-noodles

Ingredients:

8 ounce package wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
6 ounces skinless, boneless chicken breasts
1 small onion, cut into wedges
¼ teaspoon coarsely ground black pepper
1 Tablespoon olive oil
¼ cup chicken broth
¼ cup whipping cream
Shredded Parmesan cheese


Directions:

1.  Cook pasta according to package directions, adding peas to water with the pasta.

2.  Drain pasta and peas, return to saucepan.

3.  Meanwhile, place undrained tomatoes in a food processor bowl or blender container. Cover and process until pureed. Set tomatoes aside.

4.  Rinse chicken, cut into bite-size pieces.

5.  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.

6.  Reduce heat, stir and blended tomatoes and chicken broth. Simmer about 5 minutes or until liquid is reduced by half.

7.  Stir in cream; simmer for 2 to 3 minutes more until sauce is desired consistency.

8.  Pour sauce over pasta mixture and toss gently to coat. Sprinkle with parmesan cheese.  Makes four servings.

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