Skip to main content

Chicken with Lemony Egg Noodles and Peas

By
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.
Labels:

Comments

Candice said…
Will you add me to your blog? I'd love to share in the fun.
Thanks!
Candice
May 4, 2008 at 11:29 PM
Post a Comment

Popular posts from this blog

Pizza on the BBQ

By
We are addicted to pizza on the barbecue. It's the yummiest homemade pizza. You've got to try it while its still good BBQ weather. 1. Turn your grill to a really low setting. 2. Make your dough (any old recipe), gather pizza sauce and mozzarella and the toppings of your choice. I hear Fresh and Easy has a pizza dough you just buy in a little bag, all ready to go. 3. Spray a piece of wax paper (or foil) with Pam and roll out your dough to a size that will fit on your grill. 4. Carefully flip the dough onto your grill and close the lid. Get all your other ingredients outside. It only takes a couple minutes for the dough to cook. 5. Flip the dough over and quickly top the baked side with sauce, cheese and toppings. Bert and I always do this part together so it goes a little faster. Close the lid to melt the cheese but don't burn the second side. Sometimes we even turn the grill off but keep the pizza on the warm grill. Walla! Pizza on the BBQ. You'll feel like you work at ...
3 comments
Read more

Yummy Soft Sugar Cookies

By azandersens
1 c butter 2 c sugar 2 eggs 1 c sour cream 1 tsp vanilla 4 ½ c flour 4 tsp baking powder ½ tsp baking soda ½ tsp salt Cream butter and sugar. Beat eggs in one at a time. Mix remaining ingredients with sugar mixture. It will be sticky. Don’t add more flour! Refrigerate (overnight is ideal). Roll out and add flour as needed. Cut with cookie cutters. Bake at 375 for 8-10 min. CREAM CHEESE FROSTING 3 c powdered sugar 1 pkg cream cheese softened ½ c. butter softened 1 tsp vanilla Beat all ingredients together until smooth. Add food coloring if desired. I got this years ago in an e-mail recipe exchange. I don't know the person who sent it to me, but it's a keeper. Happy Valentine's Day!
1 comment
Read more

Baked Beans

By azandersens
So what if nobody has posted in a year and a half? I got this recipe from my cousin Carolyn and needed to type it up. I really love the contrast of the different beans in this one. Great for bar-b-q's and potlucks. 1 lb ground beef (I did not include this. To me, putting ground beef in baked beans turns it to chili.) 1 lb bacon 1 onion, diced 1 15 oz can butter beans, with liquid 1 15 oz can red kidney beans, drained & rinsed 1 15 oz can pork & beans 3/4 c brown sugar 1/2 c ketchup 2 tsp apple cider vinegar 1 tsp salt 1/2 tsp pepper Brown bacon and drain. Cook onion in some reserved bacon grease. Combine the rest of ingredients and pour in a greased casserole dish. Bake uncovered at 350 for 1 hour.
Post a Comment
Read more