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Chicken Pasta Primavera

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    Source: www.allpastarecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tbsp. vegetable oil

    2. 1 lb. boneless, skinless chicken breasts, diced in

    3. 1 tsp. salt

    4. 1/2 c. onions, finely chopped

    5. 1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth, defatted

    6. 1/8 tsp. tarragon

    7. 1/2 lb. asparagus, cut into 1 inch pieces

    8. 1/4 c. heavy or whipping cream

    9. 1/4 lb. snow peas, trimmed

    10. 1 c. frozen baby peas

    11. 1/4 tsp. grated lemon peel

    12. 2 (9 oz.) pkgs. frozen fettuccine noodles, cooked

    13. 2 tbsp. snipped fresh chives

    Instructions Jump to Ingredients ↑

    1. Heat oil in large skillet over high heat. Add chicken; sprinkle with salt and cook, stirring until golden, 5 minutes. Set aside. Add onion to skillet and cook until tender, 3 minutes. Add broth and tarragon; bring to boil. Add asparagus and cook just until tender, 3 to 5 minutes. Stir in cream and return to boil. Add snow peas, baby peas and chicken; cook 2 minutes more. Stir in lemon peel and toss with hot pasta. Sprinkle with chives. Makes 6 servings. To defat chicken broth, place in freezer 30 minutes or refrigerate 4 hours or overnight. Spoon fat from surface.

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