Din Din Tonight

Think I can get away with telling the kiddos the lima beans are edamame beans? LOL!

Wide Noodles with Chicken and Lima Beans
4 servings
Start to Finish: 25 minutes

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 per serving:
Servings Per Recipe 4 servings
Calories 503
Total Fat (g) 12
Saturated Fat (g) 4
Cholesterol (mg) 43
Sodium (mg) 438
Carbohydrate (g) 75
Fiber (g) 7
Protein (g) 25


Leslie said…
not a lima bean fan...but that looks delish!
Jennifer said…
I have to ask if you take these photos because I have yet to make anything that looks like good. :)
Linda Albrecht said…
Wowie --now that is amazing looking. Yum. How did the kids like it? I am so gonna make that. Thanks for sharing the recipe! Linda
Suzelle said…
Not a lima bean fan either, but love edamame. Anything with cheese on it is good in my book ;)

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