Shreaded Chicken In Tomatoes With Peas Over Wide Egg Noodles

Shreaded Chicken In Tomatoes With Peas Over Wide Egg Noodles

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 460.0
  • Total Fat: 10.5 g
  • Cholesterol: 130.0 mg
  • Sodium: 610.0 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 38.0 g

View full nutritional breakdown of Shreaded Chicken In Tomatoes With Peas Over Wide Egg Noodles calories by ingredient


A Delicious Slow-cooked Concoction. A Delicious Slow-cooked Concoction.
Number of Servings: 4


    *1 LB (16oz) Sanderson Farms Boneless Skinless Chicken Breast, 4 oz for each person
    * 1 - Can Del Monte Diced Tomatoes w/ Green Pepper & Onion, (2 cup)
    *1 Can - Winn Dixie Sweet Peas, 3.5 servings per can, 2 cup
    1/4 Tsp (1.25 gram(s) ) or less to taste Sabor Latino Sazon Seasoning,
    *8oz uncooked - Columbia Enriched Egg Noodles (cooked, makes 7 cups) 1 2/4 Cup Per Serving


Rinse Chicken Breast in cold water well and drain, put into Slow cooker, then open 1 can of Diced Tomatoes and pour over top, season to taste and turn Slow cooker on High and cook for about 4 Hours. Shred Chicken breasts well and add in 1 can of Sweet peas, put lid back on and allow to heat through for an additional 10-15 minutes before serving. Meanwhile boil your water and cook your Wide Egg Noodles about 6 Minutes until aldente, drain and serve 1 3/4 cup of Noodles and top with about 1 1/2 Cups of Chicken with Peas and Tomatoes.

Serving Size: makes 4 Hearty Servings - 4oz Chicken, 1 3/4 Cup Noodles and Veggies and Tomatoes Evenly portioned out to make 4 Equal Servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOSINGDREA.

Member Ratings For This Recipe

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    Very Good
    great - 8/7/17

  • no profile photo

    Very Good
    good - 8/6/17

  • no profile photo

    I spiced up this recipe with garlic, chili powder, and cumin because I like more spice in my food. This was easy to make and delicious. My teenage boys ask that I make this again. - 1/24/16