Chicken And Vegetable Spaghetti - cooking recipe

Ingredients

1/4 c. butter
1 minced clove garlic
2 c. fresh broccoli
1 c. thinly sliced carrots
2 c. diced cooked chicken
1 c. fresh pea pods, steamed
1/4 c. sliced green onions
1 c. water
2 Tbsp. dry sherry
2 tsp. instant chicken bouillon
1/4 tsp. tarragon
1 Tbsp. cornstarch
1 Tbsp. water
4 oz. uncooked spaghetti
1/4 c. Parmesan

Preparation

In large skillet, melt butter; saute garlic 1 minute.
Add broccoli and carrots; stir-fry 5 minutes.
Stir in chicken, pea pods, onions, water, sherry, bouillon and tarragon.
Cook 3 to 5 minutes or until veggies are crisp-tender.
In small bowl, combine cornstarch and water; blend well.
Add to skillet; cook until thickened, stirring constantly.
Cook spaghetti to desired doneness.
Drain; rinse with hot water.
Serve veggies-chicken over spaghetti.
Sprinkle with Parmesan.
Makes 4 servings.