Try this Fresh Fettuccine with Spring Vegetables and Chicken recipe, or contribute your own.
Suggest a better descriptionRecipe 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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Serving Size: 1 Serving (958g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 740 | ||
Calories from Fat: 213 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 32 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 313.6mg | 96 % | |
Sodium 493.2mg | 17 % | |
Potassium 1338.7mg | 35 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 16.1g | ||
Protein 103.7g | 148 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 740
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