Chicken And Vegetable Spaghetti

• 1/4 c. butter
• 1 minced clove garlic
• 2 c. fresh broccoli
• 1 c. thinly sliced carrots
• 2 c. diced cooked chicken
• 1 c. fresh pea pods, steamed
• 1/4 c. sliced green onions
• 1 c. water
• 2 Tbsp. dry sherry
• 2 tsp. instant chicken bouillon
• 1/4 tsp. tarragon
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 4 oz. uncooked spaghetti
• 1/4 c. Parmesan

1. In large skillet, melt butter; saute garlic 1 minute.
2. Add broccoli and carrots; stir-fry 5 minutes.
3. Stir in chicken, pea pods, onions, water, sherry, bouillon and tarragon.
4. Cook 3 to 5 minutes or until veggies are crisp-tender.
5. In small bowl, combine cornstarch and water; blend well.
6. Add to skillet; cook until thickened, stirring constantly.
7. Cook spaghetti to desired doneness.
8. Drain; rinse with hot water.
9. Serve veggies-chicken over spaghetti.
10. Sprinkle with Parmesan.
11. Makes 4 servings.

butter, clove garlic, fresh broccoli, carrots, chicken, fresh pea pods, green onions, water, sherry, instant chicken bouillon, tarragon, cornstarch, water, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874478 (may not work)