Chicken Pasta Primavera (Lhj)
Submitted by my3kids
Golden-seared chicken with asparagus, snow peas, and baby peas in a silky tarragon cream sauce, finished with lemon zest over fresh fettuccine. Spring on a plate in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
45 minThis is primavera the way it was meant to be: bright, green, and bursting with spring.
Golden-seared chicken gets pulled from the skillet while tender asparagus, crisp snow peas, and sweet baby peas simmer in a tarragon-scented broth spiked with cream.
A hit of lemon zest at the finish lifts every bite, and fresh fettuccine soaks it all up like a dream.
Originally from Ladies’ Home Journal, this is dinner party food that comes together in one skillet on a weeknight.
Pro Tips
- Get your skillet screaming hot before adding the chicken. That golden sear adds flavor you can’t fake.
- Use fresh fettuccine if you can find it. The silky texture pairs beautifully with the cream sauce.
- Add the snow peas late so they keep their snap. Nobody wants a mushy pea pod.
Ingredients
Directions
Heat oil in large skillet over high heat. Add chicken; sprinkle with salt and cook, stirring, until golden, 5 minutes. Set aside.
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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