Chicken Pasta Primavera (Lhj)

• 1 tablespoon vegetable oil
• 1 pound chicken boneless, skinless, breast, diced in 1inch pieces
• 1 teaspoon salt
• 1/2 cup onions finely chopped
• 1 can chicken broth defatted*
• 18 teaspoon tarragon leaves
• 1/2 pound asparagus cut into 1inch pieces
• 1/4 cup heavy whipping cream or whipped cream
• 1/4 pound snow pea pods trimmed
• 1 cup baby peas
• 1/4 teaspoon lemon zest grated
• 18 ounces pasta, fettuccine fresh, noodles, cooked according to pk directions
• 2 tablespoons chives fresh, snipped

1. Heat oil in large skillet over high heat.
2. Add chicken; sprinkle with salt and cook, stirring, until golden, 5 minutes.
3. Set aside.
4. Add onion to skillet and cook until tender, 3 minutes.
5. Add broth and tarragon; bring to boil.
6. Add asparagus and cook just until tender, 3 to 5 minutes.
7. Stir in cream and return to boil.
8. Add snow peas, baby peas and chicken; cook 2 minutes more.
9. Stir in lemon peel and toss with hot pasta.
10. Sprinkle with chives.

vegetable oil, chicken, salt, onions, chicken broth, tarragon, heavy whipping cream, snow, baby peas, lemon zest grated, pasta, chives

Taken from recipeland.com/recipe/v/chicken-pasta-primavera-lhj-32443 (may not work)