Fresh fettuccine with spring vegetables and chicken

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 pounds Boneless; skinless chicken breasts, diced into 1-inch pieces
1 teaspoon Salt
½ cup Finely chopped onion
1 can (14 1/2 oz.) chicken broth
⅛ teaspoon Tarragon
½ pounds Asparagus; cut into 1-inch pieces
¼ cup Heavy or whipping cream
4 ounces Snow peas; trimmed
1 cup Frozen baby peas
¼ teaspoon Grated lemon peel
2 packs (9 oz. each) fresh fettuccine or linguine; cooked according to package directions
2 tablespoons Snipped fresh chives

Directions

Recipe By: LHJ ONLINE

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@...> on Mar 27, 1998

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