Chicken with Lemony Egg Noodles and Edameme

By ForkAndTheCork

Ingredients

• 8 ounce(s) extra-wide egg noodles
• 1 cup(s) packaged shredded carrots
• 2 cup(s) shelled edameme
• 1 cup(s) chicken broth
• cup(s) heavy or whipping cream
• 1 teaspoon(s) grated fresh lemon peel
• teaspoon(s) coarsely ground black pepper
• teaspoon(s) salt
• 2 cup(s) (about 10 ounces) skinless rotisserie chicken meat , cut into 1/2-inch pieces

Preparation

Step 1

Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs, but add snap peas to noodles 1 minute before noodles are done.

Place carrots and edameme in colander in sink. Drain noodles over carrots and frozen edameme.

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.