In a heavy pan soften a few chopped spring onions and a chopped garlic clove in the butter. Add the diced chicken fillets and cook for 3 mins until sealed.
Add 100ml chicken stock followed by a couple of bundles of trimmed asparagus and cook for 2mins. Finally add frozen peas and cook for a further 2mins. To finish pour over the Grannys Dressing and sprinkle with chopped fresh tarragon.
Serve with buttered new potatoes or some brown rice. Spring is here! Yum Yum