Recipe By: LHJ ONLINE http://www.lhj.com 1. Heat oil in large skillet over high heat. Add chicken. Sprinkle with salt and cook, stirring, until golden, about 5 minutes. Transfer to plate. 2. Add onion to skillet and cook 3 minutes. Carefully add chicken broth and tarragon and bring to boil. Add asparagus and cook just until tender, about 3 to 5 minutes. Stir in heavy cream and return to boil. 3. Add snow peas, baby peas and chicken to sauce and cook 2 minutes more. Stir in lemon peel. 4. Toss sauce with hot pasta in large serving bowl. Sprinkle with chives. Makes 6 servings. The garden-fresh flavor of this pasta sauce is enhanced by just a touch of tarragon and grated lemon peel. Prep time: 10 minutes Cooking time: 15 minutes Degree of difficulty: Easy Low-fat Posted to MC-Recipe Digest by "Joyce Bennis" on Mar 27, 1998