Pappardelle with Creamy Chicken Sauce

Pappardelle with Creamy Chicken Sauce 150 Author: Canadian Living Credits: Pappardelle with Creamy Chicken Sauce 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 1 pkg (250 g) pappardelle nests
  • 2 boneless skinless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 2 tablespoons vegetable oil
  • 3 green onions sliced
  • 1 clove garlic minced
  • 1/2 cup sodium-reduced chicken broth
  • 1 cup frozen peas
  • 1/2 cup light sour cream
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons lemon juice

Method

In large pot of boiling salted water, cook pasta until tender but firm, about 7 minutes. Drain and return to pot.

Meanwhile, halve chicken horizontally; cut into 1/2-inch (1 cm) thick strips. Sprinkle with flour, salt, pepper and ground coriander.

In large nonstick skillet, heat oil over medium-high heat; cook chicken, green onions and garlic until chicken is no longer pink inside, about 5 minutes.

Stir in broth; bring to boil. Whisk in peas, sour cream and dill; reduce heat and simmer until slightly thickened, about 2 minutes. Add to pasta along with lemon juice; toss to coat.

Nutritional facts Per serving: about

  • Sodium 614 mg
  • Protein 28 g
  • Calories 448.0
  • Total fat 11 g
  • Potassium 404 mg
  • Cholesterol 43 mg
  • Saturated fat 2 g
  • Total carbohydrate 59 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 73.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pappardelle with Creamy Chicken Sauce

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