Tarragon Chicken With Asparagus(207 Calories Per Serving)

• 1/4 c. instant minced onion
• 1 Tbsp. vegetable oil
• 1 lb. fresh asparagus, cut in 1-inch pieces (about 3 c.)
• 1 1/4 c. diced sweet red bell pepper
• 12 oz. boneless, skinless chicken breasts, cut in 1-inch pieces
• 1 1/4 c. orange juice, divided
• 1 tsp. cornstarch
• 1 tsp. tarragon leaves, crushed
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• onion, put in 1/4 c. water and set aside for 10 minutes to soften

1. In a large skillet over medium-high heat, heat oil until hot. Add asparagus and red pepper; cook, stirring constantly, until nearly crisp-tender, about 3 minutes.
2. Add chicken and reserved onion mixture.
3. Cook, stirring constantly, until chicken is opaque, about 2 minutes.
4. In a small bowl, combine until smooth 1/4 cup orange juice and cornstarch; stir into skillet along with remaining 1 cup orange juice, tarragon, salt and black pepper. Cook, stirring constantly, until mixture thickens and boils, 2 to 3 minutes.
5. Boil, stirring constantly, 1 minute longer.
6. Serve over hot cooked fettucine.
7. This dish has only 5 grams fat and 195 milligrams sodium.

onion, vegetable oil, fresh asparagus, sweet red bell pepper, chicken breasts, orange juice, cornstarch, tarragon, salt, black pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005954 (may not work)