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Chicken Pasta Primavera

1 tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, diced in 1 inch pieces
1 tsp. salt
1/2 cup onions, finely chopped
1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth, defatted*
1/8 tsp. tarragon
1/2 lb. asparagus, cut into 1 inch pieces
1/4 cup heavy or whipping cream
1/4 lb. snow peas, trimmed
1 cup frozen baby peas
1/4 tsp. grated lemon peel
2 (9 oz.) pkgs. frozen fettuccine noodles, cooked
2 tbsp. snipped fresh chives

Heat oil in large skillet over high heat. Add chicken; sprinkle
with salt and cook, stirring until golden, 5 minutes. Set aside.
Add onion to skillet and cook until tender, 3 minutes. Add broth
and tarragon; bring to boil. Add asparagus and cook just until
tender, 3 to 5 minutes. Stir in cream and return to boil. Add
snow peas, baby peas and chicken; cook 2 minutes more. Stir in
lemon peel and toss with hot pasta. Sprinkle with chives. Makes
6 servings. *To defat chicken broth, place in freezer 30 minutes
or refrigerate 4 hours or overnight. Spoon fat from surface.


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