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Chicken Pasta Primavera (Lhj)Recipe : Chicken Pasta Primavera (Lhj)
Procedure :
1 tb Vegetable oil 1 lb Boneless, skinless chicken -breast, diced in 1-inch -pieces 1 ts Salt 1/2 c Finely chopped onion 1 cn (14 1/2 oz.) chicken broth, -defatted* 1/8 ts Tarragon 1/2 lb Asparagus, cut into 1-inch -pieces 1/4 c Heavy or whipping cream 1/4 lb Snow peas, trimmed 1 c Frozen baby peas 1/4 ts Grated lemon peel 2 pk (9 oz. each) fresh fettucine -noodles, cooked according -to pk Directions 2 tb Snipped fresh chives *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 -- |
