Rotini stir-fry

Yield: 8 Servings

Measure Ingredient
½ pounds Creamette Rotini; uncooked
2 tablespoons Olive or vegetable oil
2 Whole boneless chicken breasts; skinned and cut into strips
1 cup Fresh broccoli flowerets
1 cup Carrot curls
½ cup Sliced red onion
¼ cup Water
½ teaspoon Wyler's chicken-flavor instant bouillon
½ teaspoon Tarragon leaves
2 tablespoons Grated Parmesan cheese

Prepare Creamette Rotini as package directs; drain. In large skillet, heat oil; add chicken, broccoli, carrots and onion. Cook and stir over medium heat until broccoli is tender-crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked through. Add hot cooked rotini and Parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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