Ingredients
- 2 snipped chives (fresh)
- 1 c baby peas (frozen)
- 1/2 lb asparagus
- 1/4 lb snow peas
- 1/2 c onion (finely chopped)
- 1 tb vegetable oil
- 1 ts salt
- 1/4 ts lemon peel (grated)
- 1/8 ts tarragon
*To defat broth: Freeze the broth for 30 minutes (or refrigerate 4 hours or overnight) until fat solidifies on the surface. Remove fat from surface with slotted spoon.
1. Heat oil in large skillet over high heat. Add chicken; sprinkle with salt and cook, stirring, until golden, 5 minutes. Set aside.
2. 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. PER SERVING Calories 435 Total Fat 10 g Saturated Fat 3 g Cholesterol 157 mg Sodium 828 mg Carbohydrates 55 g Protein 32
-
