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Ingredients
8 Ounces dried Pappardelle, Mafalda, fettuccine, or wide egg noodles
1 (10 oz) Package frozen baby lima beans
1 (14 1/2 oz) Can Italian-style stewed tomatoes
6 Ounces chicken thighs, boneless, skinless
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)
Instructions
Cook pasta according to package directions, adding lima beans to the water with pasta. Drain pasta and beans; return to saucepan.
Meanwhile, place undrained tomatoes in a food processor bowl or blender container. Cover and process or blend until pureed; set aside.
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.
Pour sauce over pasta mixture; toss gently to coat. Transfer pasta mixture to a warm serving dish. If desired, sprinkle with Parmesan cheese.