Flavorful tarragon and tangy orange juice make this chicken with asparagus recipe a perfect choice for spring. Look for fresh asparagus and local chicken at your town's farmers' market.
1/4 cup minced onion
1 tablespoon olive oil
1 lb. fresh asparagus, cut in 1-inch pieces, enough to make 3 cups
1 1/4 cups sweet red bell pepper, diced
12 ounces boned and skinned chicken breasts, cut in 1-inch pieces
1 1/4 cups orange juice, divided
1 teaspoon cornstarch
1 teaspoon tarragon leaves, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Hot cooked fettuccine noodles
In a small cup, combine onion and 1/4 cup water. Set aside for 10 minutes to soften.
In a large nonstick skillet over medium-high heat, heat oil until hot; add asparagus and red pepper. Cook, stirring constantly, about 3 minutes until nearly crisp tender. Add chicken and reserved onion mixture; cook, stirring constantly, about 2 minutes until chicken is opaque.
In a bowl, combine 1/4 cup orange juice with cornstarch. Blend until smooth. Stir the orange juice mixture into skillet with 1 cup remaining orange juice, tarragon, salt and black pepper; cook stirring constantly, for 2-3 minutes until mixture thickens and begins to boil gently. Continue cooking for 1 minute, stirring constantly. Serve over hot cooked fettuccine.
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