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TARRAGON CHICKEN WITH CARROTS AND LINGUINE

Category:    Chicken, Pasta
Yield: 4 servings
 
      6 oz Uncooked linguine                   2    Carrots, cut into julienne
      1 c  Stock                                    -strips
      1 lb Skinned and boned chicken           8    Mushrooms, sliced
           -breast                           1/4 c  Minced fresh parsley
      1 sm Onion, sliced crosswise           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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