Title: Tarragon Chicken with Carrots and Linguine
Categories: Chicken Pasta
Yield: 4 Servings

6	oz	Uncooked linguine
1	c	Stock
1	lb	Skinned and boned chicken breast
1	sm	Onion, sliced crosswise
2		Carrots, cut into julienne strips
8		Mushrooms, sliced
1/4	c	Minced fresh parsley
1/2	ts	Dried tarragon

freshly grated parmesan cheese minced scallions, garnish

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

Origin: Prevention's Meals that Heal cookbook Shared by: Sharon Stevens

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