Yield: 6 Servings
|½ pounds||Rotini, uncooked|
|½ cup||Onion, red; sliced|
|3 tablespoons||Olive oil|
|2||Chicken breast, boneless; skinned & cut into strips|
|½ teaspoon||Chicken instant bouillon|
|½ teaspoon||Tarragon leaves|
|1 cup||Broccoli florets, fresh|
|3 tablespoons||Parmesan; grated|
|1 cup||Carrot curls|
Prepare Rotini according to package directions; drain. In large skillet, heat oil. Add chicken, broccoli, carrot and onion; cook and stir over medium heat until broccoli is tender crisp. Add water, salt, bouillon and tarragon; cook and stir until chicken is cooked through. Add rotini and Parmesan cheese; toss to coat. Heat through.
Serve immediately. Refrigerate leftovers.