Chicken and Vegetable Pasta

• 14 cup butter
• 1 garlic clove
• 2 cups broccoli, pieces frozen
• 1 cup sliced frozen carrots
• 2 cups diced cooked chicken
• 1 cup pea pods
• 1 cup water, divided
• 2 tablespoons water, divided
• 2 tablespoons sherry wine
• 2 teaspoons chicken bouillon
• 14 teaspoon tarragon
• 1 tablespoon cornstarch
• 4 ounces spaghetti, cooked
• 14 cup parmesan cheese

1. Melt butter in a pan.
2. Saute garlic 1 minute.
3. Add broccoli and carrots; cook 5 minutes.
4. Add Chicken, peas, 1 cup water, sherry, bouillon and tarragon.
5. Cook 3 -5 minutes, or until vegetables are at your desired tenderness.
6. Combine cornstarch and 2 Tbs water; mix into chicken and vegetables.
7. Cook a few minutes longer.
8. Serve over cooked pasta and sprinkle with Parmesan cheese.

butter, garlic, broccoli, carrots, chicken, pods, water, water, sherry wine, chicken bouillon, tarragon, cornstarch, parmesan cheese

Taken from www.food.com/recipe/chicken-and-vegetable-pasta-461733 (may not work)