1 tb Vegetable oil

1 lb Boneless, skinless chicken

-breast, diced in 1-inch -pieces 1 ts Salt

1/2 c Finely chopped onion

1 cn (14 1/2 oz.) chicken broth,

-defatted* 1/8 ts Tarragon

1/2 lb Asparagus, cut into 1-inch

-pieces 1/4 c Heavy or whipping cream

1/4 lb Snow peas, trimmed

1 c Frozen baby peas

1/4 ts Grated lemon peel

2 pk (9 oz. each) fresh fettucine

-noodles, cooked according -to pk Directions 2 tb Snipped fresh chives

*To defat broth: Freeze the broth for 30 minutes (or refrigerate 4 hours or overnight) until fat solidifies on the surface. Remove fat from surface with slotted spoon.

1. Heat oil in large skillet over high heat. Add chicken; sprinkle with

salt and cook, stirring, until golden, 5 minutes. Set aside.

2. 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. PER SERVING Calories 435 Total Fat 10 g Saturated Fat 3 g Cholesterol 157 mg Sodium 828 mg Carbohydrates 55 g Protein 32

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