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| 1 Esslöffel | vegetable oil |
| 1 x ca. 450 g | Boneless; skinless chicken breasts, diced into 1-inch pieces |
| 1 Teelöffel | salt |
| 1/2 Tasse | onion finely chopped |
| 1 Dose | (14 1/2 oz.) chicken broth |
| 1/8 Teelöffel | Tarragon |
| 1/2 x ca. 450 g | Asparagus; cut into 1-inch pieces |
| 1/4 Tasse | Heavy or whipping cream |
| 4 x ca. 30 g | Snow peas; trimmed |
| 1 Tasse | Frozen baby peas |
| 1/4 Teelöffel | lemon peel grated |
| 2 Packung | (9 oz. each) fresh fettuccine or linguine; cooked according to package directions |
| 2 Esslöffel | Snipped fresh chives |
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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.
The garden-fresh flavor of this pasta sauce is enhanced by just a touch of tarragon and grated lemon peel.
Low-fat
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