Chicken with Lemony Egg Noodles and Peas

[Eve]

Chicken with Lemony Egg Noodles and Peas


Ingredients
U.S.
* 8 ounce(s) extra-wide egg noodles
* 4 ounce(s) stringless sugar snap peas
* 1 cup(s) packaged shredded carrots
* 1 cup(s) frozen peas
* 1 cup(s) chicken broth
* 1/2 cup(s) heavy or whipping cream
* 1 teaspoon(s) grated fresh lemon peel
* 1/2 teaspoon(s) coarsely ground black pepper
* 1/2 teaspoon(s) salt
* 2 cup(s) (about 10 ounces) skinless rotisserie chicken meat , cut into 1/2-inch pieces

Directions

* 1. Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs, but add snap peas to noodles 1 minute before noodles are done.
* 2. Place carrots and frozen peas in colander in sink. Drain noodles and snap peas over carrots and frozen peas.
* 3. While noodle mixture drains, in same saucepan, heat broth, cream, lemon peel, pepper, and salt to boiling over high heat.
* 4. Stir chicken and noodle mixture into sauce; heat through, stirring constantly.