This quick and easy chicken stir-fry recipe from EatingWell Magazine highlights golden-brown cubes of chicken breast and is packed with flavor: sweet sliced fennel, crispy snap peas and tarragon. With spring’s tastiest vegetables, there’s no better way to give you that fresh, crisp taste of the season! 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-wheat angel hair pasta for an easy, healthy dinner.
- 8 ounces whole-wheat angel hair pasta
- 1 pound boneless, skinless chicken breasts, trimmed
- ¾ tsp salt, divided
- ½ tsp freshly ground pepper, divided
- ¼ cup all-purpose flour
- 3 tbsp 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 tsp chopped fresh tarragon
- 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.
- 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.
- 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 ½ teaspoon salt and ¼ 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.
©Meredith Corporation. All rights reserved. Recipe used with permission.