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Pappardelle With Chicken and Peas Recipe

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This recipe for Pappardelle With Chicken and Peas is from Arnold Family Favorites Cookbook, 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:  
6 ounce dried pappardelle or other wide egg noodle
1 cup frozen peas
1/2 of a 14.5 oz. can Italian-style stewed tomatoes, undrained
2 tsp. olive oil
8 ounce chicken breasts, cut into bite-size pieces
1 small onion, cut into thin wedges
1/4 tsp. pepper
1/4 cup chicken broth
1//4 cup evaporated skim milk
2 Tbs. parmesan cheese
Directions:
Directions:
Cook noodles according to package directions, adding peas during last 3 minutes of cooking.

Blend tomatoes in blender or food processor until smooth

Heat oil in large skillet over medium high heat. Add chicken, onion, and pepper. Cook 2 to 4 minutes until chicken is cooked through an no longer pink

Stir in broth and tomatoes. Return to boiling, reduce heat. Boil gently, uncovered, for 2 minutes. Stir in milk; boil gently about 3 minutes more until sauce thickens slightly.

Drain noodles & peas, add to chicken and broth. Top with parmesan cheese.

 

 

 

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