Chicken With Rhubarb and Spring Vegetables

1 ¼ pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (3 cups)
2 pounds boneless, skinless chicken breasts (8 half-breasts)
1 teaspoon kosher salt
1 ¼ pounds asparagus, cut in 2-inch lengths using only the tip and a second piece from the tip end (save remainder for another use)
6 ounces red radishes, trimmed and sliced thin (1 cup)
4 ounces shallots (about 6), peeled and halved if small, quartered if large ( 1/4 cup)
1 ½ cups heavy cream
3 tablespoons cornstarch
3 tablespoons water
6 scallions, green part only, sliced thin ( 1/2 cup)
Freshly ground black pepper to taste

Nutritional Information
- Nutritional analysis per serving (4 servings)
  695 calories; 39 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 58 grams protein; 287 milligrams cholesterol; 750 milligrams sodium

4 servings

Place rhubarb in an even layer in a 14-by-11-by-2-inch oval dish. Arrange chicken over the rhubarb so that the thick side of the chicken is toward the inside rim of the dish. Sprinkle salt over chicken. Evenly scatter asparagus, radishes and shallots over chicken. Lightly press layers down into the dish. Pour cream over all.
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. While dish is cooking, stir cornstarch and water until smooth.
Prick plastic to release steam. Remove from oven and uncover. Spread scallions and pour cornstarch mixture over vegetables. Use a spoon to mix them into the cream as well as possible without disturbing the chicken. Re-cover and cook for 5 minutes. Prick plastic to release steam.
Remove from oven and uncover. Mix in pepper and serve.