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Receta Chicken Pasta Primavera
by Global Cookbook

Chicken Pasta Primavera
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. Vegetable oil
  • 1 lb Boneless, skinless chicken breast, diced in 1-inch pcs
  • 1 tsp Salt
  • 1/2 c. Finely minced onion
  • 1 can (14 1/2 ounce.) chicken broth, defatted*
  • 1/8 tsp Tarragon
  • 1/2 lb Asparagus, cut into 1-inch pcs
  • 1/4 c. Heavy or possibly whipping cream
  • 1/4 lb Snow peas, trimmed
  • 1 c. Frzn baby peas
  • 1/4 tsp Grated lemon peel
  • 2 pkt (9 ounce. each) fresh fettucine noodles, cooked according to pk Directions
  • 2 Tbsp. Snipped fresh chives

Direcciones

  1. To defat broth: Freeze the broth for 30 min (or possibly chill 4 hrs or possibly overnight) till fat solidifies on the surface. Remove fat from surface with slotted spoon.
  2. Heat oil in large skillet over high heat. Add in chicken; sprinkle with salt and cook, stirring, till golden brown, 5 min. Set aside.
  3. Add in onion to skillet and cook till tender, 3 min. Add in broth and tarragon; bring to boil. Add in asparagus and cook just till tender, 3 to 5 min. Stir in cream and return to boil. Add in snow peas, baby peas and chicken; cook 2 min more. Stir in lemon peel and toss with warm pasta.
  4. Sprinkle with chives. PER SERVING Calories 435 Total Fat 10 g Saturated Fat