Wide Noodles with Chicken & Lima Beans
A rich tomato cream sauce coats the pasta, chicken and vegetables in this 30-minute dinner.
Ingredients
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8 ounces dried pappardelle or mafalda pasta, fettuccine, or wide egg noodles
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1 10-ounce package frozen baby lima beans
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1 14 1/2-ounce can Italian-style stewed tomatoes
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6 ounces skinless, boneless chicken breast halves
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1 small onion, cut into wedges
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1/4 teaspoon coarsely ground pepper
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1 tablespoon olive oil
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1/4 cup chicken broth
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1/4 cup whipping cream
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Finely shredded Parmesan cheese (optional)
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Snipped fresh chives (optional)
Directions
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.
Nutrition information
Calories 503, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 43 mg, Sodium 438 mg, Carbohydrate 75 g, Fiber 7 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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