Main dish, poultry

Chicken & Snap Pea Stir-Fry over Angel Hair Pasta

Chicken & Snap Pea Stir-Fry over Angel Hair Pasta
Prep Time
35
Cook Time
0
Total Time
35

Overview

This chicken stir-fry recipe highlights golden-brown cubes of chicken breast with the sweet flavors of sliced fennel, crispy snap peas and tarragon. Use a cast-iron skillet or carbon-steel wok for stir-frying to guarantee a beautiful sear on the chicken and vegetables. Serve this over whole-grain angel hair pasta for an easy, healthy dinner.

Nutritional Information

4 Servings
1 ¼ cups chicken & vegetables, 1 cup pasta
Calories517
Carbohydrates62g
Fat14g
Saturated Fat2g
Mono Fat9g
Protein35g
Cholesterol63mg
Dietary Fiber11g
Potassium869mg
Sodium534mg

Ingredients

8 ounces whole-wheat angel hair pasta
1 pound boneless, skinless chicken breasts trimmed
¾ teaspoon salt divided
½ teaspoon freshly ground pepper divided
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil divided
1 medium bulb fennel cored and sliced
¼ cup thinly sliced garlic
1 pint cherry tomatoes halved
2 cups snap peas trimmed
⅔ cup white wine
4 teaspoons chopped fresh tarragon

Instructions

  • Bring a large pot of water to a boil. Add pasta and cook until just tender, about 4 minutes. Reserve 1/4 cup of the pasta water, then drain and keep the pasta warm.
  • Meanwhile, cut chicken into 1-inch cubes and sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish. Add chicken and toss to coat.
  • Heat 1 tablespoon oil in a large cast-iron skillet or flat-bottom carbon-steel wok over medium-high heat until shimmering. Add the chicken and cook, stirring, until browned and just cooked through, 4 to 5 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil, fennel and garlic to the pan; cook, stirring, until the vegetables just start to soften, 1 to 2 minutes. Add tomatoes, snap peas, wine, the reserved pasta water and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, until the tomatoes start to burst, about 3 minutes.
  • Return the chicken to the pan along with tarragon; cook, stirring, until the liquid is slightly thickened, about 2 minutes more. Serve the chicken and vegetables over the pasta.