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Wide Noodles with Chicken and Lima Beans

Makes: 4 servings
Start to Finish 25 mins
Wide Noodles with Chicken and Lima Beans
  • 8  ounces  dried pappardelle or mafalda pasta, fettuccine, or wide egg noodles
  • 1 10  ounce package  frozen baby lima beans
  • 1 14 1/2 ounce can  Italian-style stewed tomatoes
  • 6  ounces  skinless, boneless chicken breast halves
  • 1  small onion, cut into wedges
  • 1/4  teaspoon  coarsely ground pepper
  • 1  tablespoon  olive oil
  • 1/4  cup  chicken broth
  • 1/4  cup  whipping cream
  •  Finely shredded Parmesan cheese (optional)

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, cook chicken, onion, and pepper in hot oil in a large skillet 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 for 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. Makes 4 servings.

Nutrition Facts (Wide Noodles with Chicken and Lima Beans)
  • Servings Per Recipe 4,
  • cal. (kcal) 503,
  • Fat, total (g) 12,
  • chol. (mg) 43,
  • sat. fat (g) 4,
  • carb. (g) 75,
  • fiber (g) 7,
  • pro. (g) 25,
  • sodium (mg) 438,
  • Percent Daily Values are based on a 2,000 calorie diet

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