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