Fresh Fettuccine with Spring Vegetables and Chicken
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Vegetable oil |
| 1 | lb | Boneless; skinless chicken breasts, diced into 1-inch pieces |
| 1 | ts | Salt |
| 1/2 | c | Finely chopped onion |
| 1 | cn | (14 1/2 oz.) chicken broth |
| 1/8 | ts | Tarragon |
| 1/2 | lb | Asparagus; cut into 1-inch pieces |
| 1/4 | c | Heavy or whipping cream |
| 4 | oz | Snow peas; trimmed |
| 1 | c | Frozen baby peas |
| 1/4 | ts | Grated lemon peel |
| 2 | pk | (9 oz. each) fresh fettuccine or linguine; cooked according to package directions |
| 2 | tb | Snipped fresh chives |
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