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Chicken & Snap Pea Stir-Fry over Angel Hair Pasta

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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. ”


    • 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
    • ⅓ cup white wine
    • 4 teaspoons chopped fresh tarragon


  • 1 Bring a large pot of water to a boil. Add pasta and cook until just tender, about 4 minutes. Reserve ¼ cup of the pasta water, then drain and keep the pasta warm.
  • 2 Meanwhile, cut chicken into 1-inch cubes and sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish. Add chicken and toss to coat.
  • 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.
  • 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 ½ teaspoon salt and ¼ teaspoon pepper. Continue to cook, stirring, until the tomatoes start to burst, about 3 minutes.
  • 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.
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