Thursday, February 9, 2012

Lemon Chicken Pasta and Peas

I know! PEAS! The truth is I like peas as long as they are still crisp and not mushy. I like peas as an ingredient but not as a side dish. I found this recipe in a recipe book I picked up (total impulse buy) at Sam's Club. It is the Good Housekeeping Fast Weeknight Favorites. So far I've been very pleased with the food and the "fast" aspect. Slow food is great but when I'm cooking for 1 and 1/4 (yes, Eden only counts for 1/4 of a normal eater) the payoff of slow, deliberate cooking just isn't there for me. Quick, easy, balanced meals are the way to go and this book seems to fit the bill for me right now.

Total Time: 30 minutes
Makes: 4 servings

  • 8 oz pasta (they suggest extra-wide egg noodles - I used chinese noodles because that is what I had)
  • 4 oz stringless sugar snap peas
  • 1 C shredded carrots
  • 1 C frozen peas
  • 1 C chicken broth
  • 1/2 C heavy or whipping cream (or in my case I have to use Soy Milk because of E's lactose issues)
  • 1 t freshly grated lemon peel (I think it could have used more)
  • 1/2 t coarsely ground black pepper
  • 1/2 t salt
  • 2 C skinless chicken meat–cubed

  1. In large sauce pot, cook noodles as label directs. Add snap peas to pot 1 minute before noodles are done.
  2. Place carrots and frozen peas in colander. Drain noodles and snap peas over carrots and peas.
  3. While noodle mixture drains, in same sauce pot, heat broth, cream, lemon peel, pepper, and salt to b oiling over high heat. 
  4. Add chicken and noodle mixture to sauce; heat through, stirring constantly.

Each serving: about 510 calories, 33 g protein, 52 g carbohydrate, 20 g total fat (9 g saturated), 158 mg cholesterol, 750 mg sodium.

1 comment:

  1. Tonight I made this again and this time I added cabbage and green onions to the carrots and peas part and we both really liked that addition. More veggies? YES!