Tarragon Chicken With Carrots And Linguine - cooking recipe

Ingredients

6 oz. uncooked linguine
1 c. stock
1 lb. skinned, boned chicken breast
1 small onion, sliced crosswise
2 carrots, cut into julienne strips
8 mushrooms, sliced
1/4 c. minced fresh parsley
1/2 tsp. dried tarragon
freshly grated Parmesan cheese
minced scallions (garnish)

Preparation

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.