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Chicken with Lemony Egg Noodles and Peas Recipe

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This recipe for Chicken with Lemony Egg Noodles and Peas is from Westin , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Extra Wide Egg Noodles
4 oz. Stringless Sugar Snap Peas
1 cup packaged Shredded Carrot's
1 cup Frozen peas
1 cup Chicken Broth
1 tsp. Freshly Grated Lemon Peel
2 cups (1/2 inch pieces) Skinless Rotisserie Chicken meat
1/2 cup Heavy Whipping Cream
1/2 tsp. Coarsely Ground Pepper
1/2 tsp. salt
Directions:
Directions:
1. In a large nonreactive saucepan, cook noodles as label directs. Add snap peas to the pot 1 minute before noodles are done.

2. Place carrots and frozen peas in colander. Drain noodles and snap peas over the carrots and the peas.

3. While noodle mixture drains, in the same saucepan, heat broth, cream, lemon peal, pepper, and salt to a boiling over high heat. Add chicken and noodle mixture to sauce; heat through, stirring constantly.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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