Chicken Pasta Primavera (Lhj)

---------- Recipe via Meal-Master (tm) v8.05

Title: Chicken Pasta Primavera (Lhj)
Categories: Main dish, Pasta, Poultry, Low-fat
Yield: 6 Servings

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


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