| 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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