1 tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, diced in 1 inch pieces
1 tsp. salt
1/2 c. 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 c. heavy or whipping cream
1/4 lb. snow peas, trimmed
1 c. 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.