Tarragon Chicken with Carrots and Linguine
Tarragon Chicken With Carrots And Linguine is an moderately easy dinner. Made with 6 oz. uncooked linguine, 1 c. stock, 1 lb. skinned, boned chicken breast, 1 small onion, sliced crosswise and 2 carrots, cut into julienne strips, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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