Friday, May 21, 2010
TARRAGON CHICKEN WITH CARROTS AND 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.