Friday, May 21, 2010


SAN FRANCISCO - APRIL 08:  A culinary student ...Image by Getty Images via @daylife

6-oz uncooked linguine

1 cup stock

1 lb skinless boneless chicken breast

1 small onion, sliced crosswise

2 carrots, cut into julienne strips

8 mushrooms, sliced

1/4 cup minced fresh parsley

1/2 tsp dried tarragon

freshly grated Parmesan cheese

minced green onions for garnish

In a large stock 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; add to the stock. Separate onion slices into individual rings and add to the stock. Cook 7 minutes, stirring frequently. Add the 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 green onions.
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