Photo: Jennifer Causey; Styling: Claire Spollen
If your herb garden is going strong, you can snip parsley and chives fresh from the source. Tarragon is worth seeking out for this dish; its anise notes are the distinguishing flavor.
Serves 6 (serving size: about 1 cup)
1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat.
2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.