Noodles with Chicken, Peas and Peppers

Serves 4
1/4 of recipe
448.15 Calories per serving
Fat per serving: 11.14 g


1/2 lb - EGG NOODLE, DRY
1/2 cup - BROTH, CHICKEN, CONDENSED, canned
1 cup - GREEN PEAS, CANNED, regular pack, drained solids
1 tbsp - OLIVE OIL, salad or cooking
1 clove - GARLIC, RAW
1 medium - RED PEPPER, SWEET, RAW, 2.75'' long, 2.5'' dia.
3/4 lbs - CHICKEN BREAST, RAW, broiler/fryer, meat only (1 breast from 1lb rtc)


Drain canned peas. Mince garlic. Seed and dice red bell pepper. Cut chicken into 1/2 inch pieces.

Cook noodles in a large pan of boiling water 5-6 minutes, or until al dente. Drain and set aside.

Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside.

Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add bell pepper and chicken and sauté 4-5 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea purée, whole peas and salt and pepper to taste. Stir well. Stir in noodles and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.

Calories: 448.15 cal
Total Fat: 11.14 g