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Fresh Fettuccine w/ Spring Vegetables & Chicken

Source of Recipe

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Fresh Fettuccine w/ Spring Vegetables & Chicken
Makes 6 servings.

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
1 teaspoon salt
1/2 cup finely chopped onion
1 can (14 1/2 oz.) chicken broth
1/8 teaspoon tarragon
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup heavy or whipping cream
4 ounces snow peas, trimmed
1 cup frozen baby peas
1/4 teaspoon grated lemon peel
2 packages (9 oz. each) fresh fettuccine or linguine, cooked according to package directions
2 tablespoons snipped fresh chives

Heat oil in large skillet over high heat. Add chicken. Sprinkle with salt and cook, stirring, until golden, about 5 minutes. Transfer to plate.

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. Add snow peas, baby peas and chicken to sauce and cook 2 minutes more. Stir in lemon peel.

Toss sauce with hot pasta in large serving bowl. Sprinkle with chives.

PER SERVING: Calories 435….Total Fat 10 g (Saturated Fat 3 g)….Cholesterol 157 mg….Sodium 858 mg….Carbohydrates 55 g….Protein 32 g