Rotini Stir-Fry

• 1/2 (1 lb.) box Creamettes rotini (uncooked)
• 2 Tbsp. olive oil or vegetable oil
• 2 whole boneless chicken breasts, cut, 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. Wyler's instant bouillon
• 1/2 tsp. tarragon leaves
• 2 Tbsp. grated Parmesan cheese

1. Prepare rotini as package directs; 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 and crisp.
5. Add water, bouillon and tarragon; cook and stir until chicken is cooked through.
6. Add hot, cooked rotini and Parmesan cheese; toss to coat. Serve immediately.
7. Refrigerate leftovers.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324778 (may not work)