Herbs, Pasta And Poultry - cooking recipe

Ingredients

1 1/2 c. (4 oz.) rotelle, uncooked
2 Tbsp. margarine
1 lb. chicken, cut into thin strips
2 1/2 c. frozen, sliced carrots, thawed
3/4 tsp. each: dried herbs, basil leaves, chervil, dill weed, salt, marjoram leaves, oregano leaves

Preparation

Cook pasta according to package directions.
Drain.
In a large skillet, melt margarine.
Add meat, carrots and seasonings. Cook until thoroughly heated.
Combine meat mixture with hot pasta. Blend well.
Serves 4.