| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Boneless; skinless chicken breasts, diced into 1-inch pieces |
| 1 |
ts |
Salt |
| 1/2 |
c |
Finely chopped onion |
| 1 |
cn |
(14 1/2 oz.) chicken broth |
| 1/8 |
ts |
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 |
ts |
Grated lemon peel |
| 2 |
pk |
(9 oz. each) fresh fettuccine or linguine; cooked according to package directions |
| 2 |
tb |
Snipped fresh chives |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com
1. Heat oil in large skillet over high heat. Add chicken. Sprinkle with
salt and cook, stirring, until golden, about 5 minutes. Transfer to plate.
2. 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.
3. Add snow peas, baby peas and chicken to sauce and cook 2 minutes more.
Stir in lemon peel.
4. 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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