Wide Ribbon noodles (Pappardelle) with chicken and Baby Lima Beans

Categories: pasta

Ingredients

• 1 14 1/2- oz. can Italian -style stewed tomatoes
• 8 oz. papparelle, mafalda, fettuccine or wide
• egg noodles
• 1 10-oz. pkg. frozen baby lima beans
• 2 Tbsp. olive oil
• 2 small skinless, boneless chicken breasts,
• cut into bites size pieces
• 1 small onion, cut into wedges
• 1/4 tsp. cracked black pepper
• 1/4 cup chicken broth
• 1/2 cup whipping cream
• Snipped chives (optional)
• Shredded Parmesan cheese (optional)

Directions

1. In a blender or food processor, puree tomatoes with their juice. Cook pasta as directed on package, adding lima beans to boiling water with pasta.
2. Meanwhile, in a large skillet heat oil over medium-high heat. Add chicken, onion and pepper; cook for 2 to 4 minutes or until chicken is no longer pink. Reduce heat; stir in broth and tomato puree. Simmer until liquid is reduced by half, about 5 minutes. Stir in cream; simmer 2 to 3 minutes more or until sauce is of desired thickness. Drain pasta and beans; toss gently with sauce. Top with chives and Parmesan.

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