Fresh Fettuccine with Spring Vegetables and Chicken
Try this Fresh Fettuccine with Spring Vegetables and Chicken recipe, or contribute your own. "Chicken" and "Asparagus" are two of the tags cooks chose for Fresh Fettuccine with Spring Vegetables and Chicken.
Yield: 1 Servings Ready in 1 hours
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|1/2 lbAsparagus; cut into 1-inch|
|1 cFrozen baby peas|
|1/2 cOnion; finely chopped|
|1 cn(14 1/2 oz.) chicken broth|
|4 ozSnow peas; trimmed|
|1 lbBoneless; skinless chicken|
|1 tbVegetable oil|
|1/4 cHeavy or whipping cream|
|1/4 tsLemon Peel; grated|
|2 pk(9 oz. each) fresh|
|2 tbSnipped fresh chives|
Fresh Fettuccine with Spring Vegetables and Chicken Preparation
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"
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