Tarragon chicken with carrots and linguine

4 servings

Ingredients

Quantity Ingredient
6 ounces Uncooked linguine
1 cup Stock
1 pounds Skinned and boned chicken breast
1 small Onion, sliced crosswise
2 Carrots, cut into julienne strips
8 Mushrooms, sliced
¼ cup Minced fresh parsley
½ teaspoon Dried tarragon

Directions

freshly grated parmesan cheese minced scallions, garnish In a large pot, cook linguine until just tender. Drain and set aside. In a large skillet, heat stock over medium heat. Cut chicken into strips ½ inch wide and 3 inches long and add to stock.

Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently. Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes.

Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and scallions.

Serve warm. Makes 4 servings.

Origin: Prevention's Meals that Heal cookbook Shared by: Sharon Stevens

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