Chicken Primavera

1 pound fresh asparagus
1/2 lemon squeezed, and 2 peels from lemon
1 c. fresh string beans, ends snapped
1/2 bag frozen peas, thawed and drained
1 med. onion, chopped
4 large clove garlic, pressed
1/ 2 c. olive oil
1 large carrot, scraped and julienned
1 medium sized sweet red pepper, coarsely chopped
1 medium size sweet yellow pepper, coarsely chopped
2 cups half and half
2 eggs, beaten
1 cup chicken broth (Superior Touch)
2 tablespoons chopped fresh basil
2 T. fresh parsley, chopped
1/2 tsp salt
1/2 t. black pepper
6 boneless, skinless chicken breasts, cut into stips
1/2 pound fresh mushrooms, sliced
1 cup freshly grated parmesan cheese

Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces, carrots and string beans along with the two lemon peels and squeeze the juice from half the lemon into the steamer with enough water to come up to bottom of wire basket; cover and steam 6-8 min. or until vegetables are crisp-tender. Remove from heat; set aside. Saute onion, mushrooms, peppers, chicken strips in oil in a large skillet until tender and chicken and onion is turning golden brown. Add carrots, peas, asparagus, garlic & beans to onion mixture; saute 3 mts. more. Add salt and pepper and stir to blend. Set heat on very low to keep warm momentarily while you make sauce. Combine half and half, eggs, broth, and salt in a medium skillet. Cook over medium-high heat 5 min, whisking until thickened. Sprinkle with parmesan cheese, parsley, and basil; add cream sauce to chicken and toss gently. Serve immediately and pass the garlic bread around!
YIELD: 8 servings