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Chicken Pasta Primavera


  • 1 tbsp. vegetable oil
  • 1 lb. boneless, skinless chicken breasts, diced in 1 inch pieces
  • 1 teaspoon salt
  • 1/2 cup onions, finely chopped
  • 1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth, defatted*
  • 1/8 teaspoon tarragon
  • 1/2 lb. asparagus, cut into 1 inch pieces
  • 1/4 cup heavy or whipping cream
  • 1/4 lb. snow peas, trimmed
  • 1 cup frozen baby peas
  • 1/4 teaspoon grated lemon peel
  • 2 (9 oz.) pkgs. frozen fettuccine noodles, cooked
  • 2 tbsp. snipped fresh chives


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. Makes 6 servings. *To defat chicken broth, place in freezer 30 minutes or refrigerate 4 hours or overnight. Spoon fat from surface.

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