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Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold...
With a slotted spoon or a strainer, transfer the noodles to a medium-sized skillet and mix with the butter, herbs, and the cup of reserved cooking water. Toss the noodles over medium heat...
In a small glass or stainless-steel bowl, whisk together the remaining 4 tablespoons olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper...
large enough to hold all of the ingredients including the cooked pasta, over medium heat, warm the oil. Add the garlic and cook, stirring for 1 minute. Add the onion and cook, stirring, for 3 minutes...
30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice...
remove with a slotted spoon. Cut the asparagus into 3/4-inch pieces, add to the pan with the zucchini and cook for about 30 seconds. Remove and cut into shreds. Cut the scallions into fine shreds...
Bring to a boil over medium-high heat, cover and cook about 12-15 minutes or until pasta is tender and most of the water is absorbed. Pour whipping cream and parrmesan cheese over mixture...
grate clean. Turn off all but one burner. Place chops over hotter part of grill, cover, and cook until browned on each side, 3 to 4 minutes per side. Move chops to cooler side of grill...
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