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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