Instructions: Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add sugar snap peas; cook, covered, 3 to 4 minutes or until vegetables are crisp-tender. Drain and set aside. Add whipping cream to saucepan and cook over medium heat, stirring constantly, 3 minutes. Stir in vegetables, 1/2 teaspoon salt, and remaining ingredients; cook until thoroughly heated.

Yield: 4 servings.

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