| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | lb | Boneless, skinless chicken |
| breasts diced into | ||
| 1-inch | ||
| pieces | ||
| 1 | t | Salt |
| 1/2 | c | Finely chopped onion |
| 1 | 14 1/2 oz. chicken broth | |
| 1/8 | t | Tarragon |
| 1/2 | lb | Asparagus, cut into 1-inch |
| pieces | ||
| 1/4 | c | Heavy or whipping cream |
| 4 | oz | Snow peas, trimmed |
| 1 | c | Frozen baby peas |
| 1/4 | t | Grated lemon peel |
| 2 | 9 oz. each fresh | |
| fettuccine or linguine | ||
| cooked according to | ||
| package | ||
| directions | ||
| 2 | T | Snipped fresh chives |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com Heat oil in large skillet over high heat. Add chicken. Sprinkle with salt and cook, stirring, until golden, about 5 minutes. Transfer to plate. Add onion to skillet and cook 3 minutes. Carefully add chicken broth and tarragon and bring to boil. Add asparagus and cook just until tender, about 3 to 5 minutes. Stir in heavy cream and return to boil. Add snow peas, baby peas and chicken to sauce and cook 2 minutes more. Stir in lemon peel. Toss sauce with hot pasta in large serving bowl. Sprinkle with chives. Makes 6 servings. The garden-fresh flavor of this pasta sauce is enhanced by just a touch of tarragon and grated lemon peel. Prep time: 10 minutes Cooking time: 15 minutes Degree of difficulty: Easy Low-fat Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 27, 1998
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