Chicken Rotini Stir-Fry

• 1/2 (1 lb.) pkg. rotini, uncooked
• 2 Tbsp. olive or vegetable oil
• 2 whole boneless chicken breasts, skinned and cut into strips
• 1 c. fresh broccoli flowerets
• 1 c. carrot curls
• 1/2 c. sliced red onion
• 1/4 c. water
• 1/2 tsp. chicken-flavored instant bouillon
• 1/2 tsp. tarragon leaves
• 2 Tbsp. grated Parmesan cheese

1. Prepare rotini according to package directions; drain.
2. In large skillet, heat oil.
3. Add chicken, broccoli, carrots and onion.
4. Cook and stir over medium heat until broccoli is tender-crisp.
5. Add water, bouillon and tarragon.
6. Cook and stir until chicken is cooked through.
7. Add hot, cooked rotini and Parmesan cheese; toss to coat.
8. Serve immediately.
9. Refrigerate leftovers.
10. Makes 6 to 8 servings.

rotini, olive, chicken breasts, fresh broccoli flowerets, carrot curls, red onion, water, chickenflavored instant bouillon, tarragon leaves, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211294 (may not work)