Think I can get away with telling the kiddos the lima beans are edamame beans? LOL!
Wide Noodles with Chicken and Lima Beans
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
Total Fat (g) 12
Saturated Fat (g) 4
Cholesterol (mg) 43
Sodium (mg) 438
Carbohydrate (g) 75
Fiber (g) 7
Protein (g) 25