Kate's Cuisine

Jan 06 2014

Egg Noodle Primavera

Lemony Chicken Pasta

Just a couple of days ago I gave you an egg noodle recipe, and now I give you this dish to use them in – and it comes together in no time flat. To make it even easier, use leftover chicken (or this time of year, turkey) that’s already been cooked, and this dish might take you less than 20 minutes to make. And because I wasn’t that happy with the way the other egg noodles turned out, I’ll use store-bought until I can find an egg noodle recipe I’m happier with.

1/2 package egg noodles $0.50
1/2 cup sugar snap peas, trimmed $1.50
1 cup packaged shredded carrots $0.75
1 cup frozen peas $0.50
1 cup chicken broth $0.50
1/2 cup heavy cream $0.44
Grated rind of 1 lemon $0.35
1/2 teaspoon black pepper $0.01
1/2 teaspoon salt $0.01
2 cups skinless chicken meat, cooked, pulled or shredded into pieces $2.90

Total Cost $7.46

1.) Over high heat, bring a large pot of salted water to a rolling boil. When boiling, add egg noodles and cook for about 8 minutes. Add snap peas to water about 1 minute before noodles are done.

2.) Place a colander holding the carrots and frozen peas in the sink. When noodles are finished, drain them directly over the carrots and frozen peas.

3.) Return saucepan to the heat and in it combine chicken broth, cream, lemon peel, pepper and salt. Bring to a boil over high heat.

4.) Stir chicken and noodle mixture into the cream sauce and heat through while stirring.

5.) Serve and enjoy!

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