Recipes

Name: Chicken & Snap Pea Stir-Fry over Angel Hair Pasta
Prep time: 35 s
Yield: 4 Servings
Cuisine: American
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

Main dish, poultry

Chicken & Snap Pea Stir-Fry over Angel Hair Pasta

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.

Print Recipe

Chicken & Snap Pea Stir-Fry over Angel Hair Pasta

Prep time 35

Cook Time 0

Total Time 35

Nutritional Information

Makes: 4 Servings

Serving size: 1 1/4 cups chicken & vegetables, 1 cup pasta

Calories 517kcal

Added sugars 0g

Carbohydrates 62g

Fat 14g

Saturated Fat 2g

Monounsaturated Fat 9g

Protein 35g

Cholesterol 63mg

Dietary Fiber 11g

Potassium 869mg

Sodium 534mg

Total sugars 6g

Instructions

STEP 1 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.

STEP 2 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.

STEP 3 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.

STEP 4 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.

STEP 5 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.