Title: Fresh Fettuccine with Spring Vegetables and Chicken
Categories: None
Yield: 1 Servings

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

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" on Mar
27, 1998