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, .