8 oz extra-wide egg noodles 4 0z stringless sugar snap peas 1 Cup shredded carrots 1 Cup frozen peas 1 Cup chicken broth 1/2 Cup heavy cream 1 1/2 tsp grated lemon peel 1/2 tsp freshly ground pepper 1/2 tsp salt 2 Cups shredded rotisserie chicken meat Freshly grated parmesan cheese Cook noodles according to package directions, 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 and frozen peas. Heat broth, cream, lemon peel, pepper, and salt to boiling over high heat in the same pan. Stir chicken and noodle mixture into sauce; heat through, stirring constantly. Garnish with parmesan cheese.