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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.