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servings:4
cook time:10min
Ingredients
6 ounces dried pappardelle or other wide egg noodles
1-1/2 cups shelled sweet peas
1/2 of a 14-1/2-ounce can Italian-style stewed tomatoes, undrained
2 teaspoons olive oil
8 ounces skinless, boneless chicken breast, cut into large bite-size pieces
1 small onion, cut into thin wedges
1/4 teaspoon coarsely ground black pepper
1/4 cup chicken broth
1/4 cup heavy whipping cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)
cook time:10min
Ingredients
6 ounces dried pappardelle or other wide egg noodles
1-1/2 cups shelled sweet peas
1/2 of a 14-1/2-ounce can Italian-style stewed tomatoes, undrained
2 teaspoons olive oil
8 ounces skinless, boneless chicken breast, cut into large bite-size pieces
1 small onion, cut into thin wedges
1/4 teaspoon coarsely ground black pepper
1/4 cup chicken broth
1/4 cup heavy whipping cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)
Directions
Cook pasta according to package directions, adding peas the last 3 minutes of cooking time. Meanwhile place tomatoes and tomato liquid in a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
Heat oil in a large skillet over medium-high heat. Add chicken, onion, and pepper; cook for 2 to 4 minutes or until chicken is just cooked through and no longer pink.
Carefully stir in broth and the blended tomato mixture. Return to boiling. Reduce heat and boil gently, uncovered, for 2 minutes. Stir in cream; boil gently for 3 minutes more or until sauce thickens slightly.
Drain pasta and peas; transfer to a warm serving dish. Spoon sauce over noodles and peas; toss gently. If desired, top with grated Parmigiano-Reggiano cheese. Makes 4 main-dish servings.
Cook pasta according to package directions, adding peas the last 3 minutes of cooking time. Meanwhile place tomatoes and tomato liquid in a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
Heat oil in a large skillet over medium-high heat. Add chicken, onion, and pepper; cook for 2 to 4 minutes or until chicken is just cooked through and no longer pink.
Carefully stir in broth and the blended tomato mixture. Return to boiling. Reduce heat and boil gently, uncovered, for 2 minutes. Stir in cream; boil gently for 3 minutes more or until sauce thickens slightly.
Drain pasta and peas; transfer to a warm serving dish. Spoon sauce over noodles and peas; toss gently. If desired, top with grated Parmigiano-Reggiano cheese. Makes 4 main-dish servings.
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