- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
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
- Folate 73.0
- Calcium 9.0
- Vitamin A 9.0
- Vitamin C 10.0
