chicken with lemony egg noodles and peas

This is a really yummy Good Housekeeping recipe I found on Pinterest ... a nice, peppery take on pasta primavera. :)

Although the original recipe calls for an entire teaspoon of pepper, which is a bit much, if you ask me.

8 ounces extra-wide egg noodles
4 ounces stringless sugar snap peas
1 cup packaged shredded carrots
1 cup frozen peas
1 cup chicken broth
1 cup heavy whipping cream
1 teaspoon grated fresh lemon peel
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
2 cups (about 10 ounces) skinless rotisserie chicken meat, cut into 1/2-inch pieces

Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs, but add snap peas to noodles 1 minute before noodles are done.

Place carrots and frozen peas in colander in sink. Drain noodles and snap peas over carrots and frozen peas.

While noodle mixture drains, in same saucepan, heat broth, cream, lemon peel, pepper, and salt to boiling over high heat.

Serves 4 if you're polite.