Chicken and Peas with 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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