Tarragon Chicken With Carrots And Linguine - cooking recipe

Ingredients

6 oz. uncooked linguine
1 c. stock
1 lb. skinned and 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 (for garnish)

Preparation

In a large pot, cook linguine just until 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.
Add to stock.
Separate onion slices into individual rings and add to stock.
Cook for 7 minutes, stirring frequently.