Chicken Pasta Primavera (Lhj)

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	45 minutes

Ingredients

1	tablespoon	vegetable oil
1	pound	chicken	boneless, skinless, breast, diced in 1inch pieces
1	teaspoon	salt
1/2	cup	onion	finely chopped
1	can	chicken broth	defatted*
1/8	teaspoon	tarragon
1/2	pound	asparagus	cut into 1inch pieces
1/4	cup	heavy whipping cream	or whipped cream
1/4	pound	snow pea pods	trimmed
1	cup	baby peas
1/4	teaspoon	lemon zest	grated
18	ounces	pasta, fettuccine	fresh, noodles, cooked according to pk directions
2	tablespoons	chives	fresh, snipped

Directions

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.

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Member Review

Chicken Marbella

YUMMMMMMMMM best ever for dinner parties. I had lost this recipe and was so glad to find it on your site. I have often used just chicken breasts instead of quarters.

Reviewed by rsherman1

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