Instructions: 1. Heat oil in large skillet over high heat. Add chicken. Sprinkle with salt and cook, stirring, until golden, about 5 minutes. Transfer to plate.

2. Add onion to skillet and cook 3 minutes. Carefully add chicken broth and tarragon and bring to boil. Add asparagus and cook just until tender, about 3 to 5 minutes. Stir in heavy cream and return to boil.

3. Add snow peas, baby peas and chicken to sauce and cook 2 minutes more.

Stir in lemon peel.

4. Toss sauce with hot pasta in large serving bowl. Sprinkle with chives.

Makes 6 servings.

The garden-fresh flavor of this pasta sauce is enhanced by just a touch of tarragon and grated lemon peel.

Prep time: 10 minutes

Cooking Time: 15 minutes Degree of difficulty: Easy Low-fat

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.