Chicken with Lemony Egg Noodles and Peas

By phowley

Ingredients

• 8 oz extra-wide egg noodles
• 1/2 (8 oz) bag stringless sugar snap peas
• 1 c packaged shredded carrots
• 1 c frozen peas
• 1 c chicken broth
• 1/2 c heavy or whipping cream
• 1 tsp grated fresh lemon peel
• 1/2 tsp coarsely ground pepper
• 1/2 tsp salt
• 2 c (1/2" pieces) skinless rotisserie chicken meat (about 10 oz)

Details

Servings 4

Preparation

Step 1

Heat 4-qt covered saucepan of salted water to boiling over high heat.
Add noodles and cook per directions but add snap peas to noodles 1 minute before noodles are done.
Place carrots and frozen peas in colander in sink.
Drain noodles and snap peas over carrots nad 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.