Creamy Dill Chicken Pasta
- 4 Chicken Breast (skinless, boneless)
- Olive Oil
- 1 tsp Lemon Pepper Seasoning
- 2 cup Sugar Snap Peas (halved diagonally)
- 1 1/2 cup Sour Cream
- 1/2 cup Chicken Broth
- Salt & Pepper
- 1 tsp Onion Powder
- 2 tsp Dried Dillweed
- 1 tbsp Lemon Zest
- 340 g (pkg) Medium Egg Noodles (cooked)
Bring a pot of salted water to a boil. Cook egg noodles according to package directions.
Sprinkle both sides of the chicken breast with salt, and lemon pepper seasoning. In a large pan over medium heat, add the olive oil and chicken breasts. Cook each side for 5-6 minutes, or until fully cooked. Remove from the pan and allow the chicken to rest for 5 minutes.
To the same pan add more olive oil and the sugar snap peas. Sauté for 1-2 minutes. Add chicken broth, sour cream, dillweed, onion powder, lemon zest and salt & pepper to the pan. Stir and cook for another 1-2 minutes or until the sauce is heated through.
Slice the chicken and add it to the sauce. Drain egg noodles and add it to the sauce as well. Mix all ingredients until fully incorporated. Serve immediately.