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