Chicken Kitchen Chicken with Lemony Egg Noodles and Peas
There's no easier way to get vegetables into any pasta dish with this time-saving tip!
Ingredients
- 8 Ounces Extra-Wide Egg Noodles
- 4 Ounces String Less Sugar Snap Peas
- 1 Cup Packaged Shredded Carrots
- 1 Cup Frozen Peas
- 1 Cup Chicken Broth
- 1/2 Cup Heavy Cream
- 1 Teaspoon Grated Fresh Lemon Peel
- 1/2 Teaspoon Coarsely Ground Black Pepper
- 1/2 Teaspoon Salt
- 2 Cups Skinless Chicken Kitchen Rotisserie Cut Into 1/2 -Inch Pieces
Directions
Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as directed adding snap peas to noodles 1 minute before noodles are done. While the noodles are cooking, place carrots and frozen peas in colander in sink. Drain noodles and snap peas over carrots and frozen peas. While noodle mixture drains, in same saucepan, heat broth, cream, lemon peel, pepper, and salt to boiling over high heat. Stir chicken and noodle mixture into sauce; heat through, stirring constantly.
Main Products
Sugar Snap Peas
Shredded Carrots Zip Bag
Food Club Heavy Whipping Cream 1 qt
Lowes Foods Iodized Salt & Pepper Shakers
Hot & Fresh Chicken Kitchen Homestyle Rotisserie Chicken (Available Daily at 11 A.M.)