• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 skinless, boneless chicken breasts (5 ounces each)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon all-purpose flour
  • 2 carrots, cut into slivers
  • 1/2 cup sliced green onions
  • 8 ounces angel hair pasta
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 package (10 ounces) frozen green peas, thawed
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped, or 1 tablespoon dried parsley


  • Cut chicken into thin strips.
  • In a heavy skillet, heat 1 tablespoon oil over medium heat; add chicken.
  • Sauté until browned and cooked through, about 5 minutes.
  • Transfer chicken to a shallow bowl. Add flour; toss until coated.
  • Add remaining oil to skillet; heat over medium-high heat.
  • Add carrots; cook, stirring, for 5 minutes. Add green onions; cook until tender, about 1 minute longer.
  • Cook pasta according to package directions. Meanwhile, add broth, thyme and chicken to skillet.
  • Bring mixture to a boil over high heat; reduce heat to low.
  • Cover; simmer for about 5 minutes. Add peas, cream and Parmesan to skillet.
  • Cook, uncovered, for 5 minutes.
  • Stir in parsley.
  • Drain pasta and place in a large serving bowl. Spoon chicken mixture over pasta.
  • Serve immediately.


Categories: Dinner  Main Dish  Pasta  Poultry  Stove 

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