Chicken Noodle Salad

Source: Wendy Palmer Further Processing Plant
Cook Time: 30 minutes Number of Servings: 4

 8 Ounces Fettucine
 1 1/2 Cups Chicken Broth
 1/4 Tsp Pepper
 1/4 Tsp Ginger
 3/4 Pound EdenValley Boneless Breasts, skinned
 2 Whole Carrots
 1 Cup Frozen Peas
 1/3 Cup Sour Cream
 2 Tbsp Mayonnaise
 1/2 Tsp Lemon Zest, grated
 1 Tbsp Lemon Juice
 1/3 Cup Dill
 1/2 Tsp Salt
 2 Stalks Celery

Instructions:
In a large pot of boiling water, cook the fettuccine until tender. 
Drain well.  Meanwhile, in a large skillet, bring chicken broth,
pepper, and ginger to a boil over medium heat.  Reduce to a
simmer, add the chicken, cover and cook turning once until
chicken is cooked through, about 10 minutes.  Add the carrots
for the last 2 minutes of cooking time.  Add the peas to the
skillet and remove from the heat.  Reserving the cooking liquid,
 drain the chicken and vegetables.  When chicken is cool
enough to handle, cut into 1/2" cubes.  In a large bowl,
combine 1/2 cup of cooking liquid, the sour cream,
mayonnaise, lemon zest, lemon juice, dill and salt.  Add the
pasta, chicken, carrots, peas and celery, tossing to combine. 
Serve at room temperature or chilled.
Chicken and vegetables can be cooked up to 12 hours in advance;
just refrigerate in broth rather than draining after cooking.