Pappardelle with Creamy Chicken Sauce
Pappardelle with Creamy Chicken Sauce
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 448 |
| pro | 28 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 59 g |
| fibre | 5 g |
| chol | 43 mg |
| sodium | 614 mg |
| potassium | 404 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 26 |
| vit A | 9 |
| vit C | 10 |
| folate | 73 |
- Preparation time: 5 minutes
- Cook time : 14 minutes
Ingredients
- 1 pkg (250 g) pappardelle nests
- 2 boneless skinless chicken breasts
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- 2 tbsp 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 tbsp chopped fresh dill
- 2 tsp lemon juice
Preparation
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.
Source : Canadian Living Magazine: May 2009
- Keywords : Dinner; Pasta; Chicken; Skillet; Peas; Sour Cream; Chicken broth/stock;
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