Recipe - Fresh Fettuccine With Spring Vegetables And Chicken

1 tablespoon Vegetable oil
1 pound Boneless; skinless chicken
breasts, minced into 1inch
pieces
1 teaspoon Salt
One half cup Finely chopped onion
1 cn (14 One half oz.) chicken broth
1/8 teaspoon Tarragon
One half pound Asparagus; cut into 1inch
pieces
One fourth cup Heavy or whipping cream
4 ounce Snow peas; trimmed
1 cup Frozen baby peas
One fourth teaspoon Grated lemon peel
2 pack (9 oz. each) fresh
fettuccine or linguine;
cooked according to package
directions
2 tablespoon Snipped fresh chives

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 gardenfresh 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
Lowfat

Posted to MCRecipe Digest by "Joyce Bennis" Joyce_B@email.msn.com on Mar
27, 1998