Sugar Snap Peas and Onions

I love sugar snap peas and I toss them into all kinds of dishes but this is a way to have them as a side dish. I think the Tarragon compliments them nicely.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1  large onion, cut into thin wedges
• 1⁄4 cup chicken broth
• 1⁄2 teaspoon dried tarragon or 1 1⁄2 teaspoons  fresh tarragon leaves, chopped
•  salt and pepper
• 1 (6 ounce) package frozen sugar snap peas

Directions

1. Melt butter in a medium saucepan and add onion.
2. Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
3. Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
4. Reduce heat to a medium heat and add Pea pods.
5. Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
6. NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.