- 3 ounces broad egg noodles
- 1⁄4 cup low sodium chicken broth
- 1⁄3 cup frozen green pea
- 1⁄4 teaspoon savory
- pepper, freshly ground
Directions See How It's Made
- Cook noodles in boiling water until tender.
- Drain and place in serving bowl; keep warm.
- In small skillet, reduce broth to about half the volume.
- Add peas, savory and pepper; reduce heat to low.
- Cook covered about 2 minutes until peas are cooked.
- Pour pea mixture over noodles; toss to combine.