Tarragon Chicken With Carrots And Linguine

• 6 oz. uncooked linguine
• 1 c. stock
• 1 lb. skinned, boned chicken breast
• 1 small onion, sliced crosswise
• 2 carrots, cut into julienne strips
• 8 mushrooms, sliced
• 1/4 c. minced fresh parsley
• 1/2 tsp. dried tarragon
• freshly grated Parmesan cheese
• minced scallions (garnish)

1. In a large pot, cook linguine until just tender.
2. Drain and set aside.
3. In a large skillet, heat stock over medium heat.
4. Cut chicken into strips 1/2-inch wide and 3 inches long and add to stock.
5. Separate onion slices into individual rings and add to stock.
6. Cook for 7 minutes, stirring frequently.
7. Add carrots, mushrooms, parsley and tarragon.
8. Heat until chicken is cooked through, about 5 minutes.
9. Add linguine and toss to combine.
10. Heat until linguine is hot.
11. Remove to a serving bowl or platter and sprinkle with cheese and scallions.
12. Serve warm.
13. Makes 4 servings.

linguine, stock, chicken, onion, carrots, mushrooms, fresh parsley, tarragon, parmesan cheese, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558098 (may not work)