This recipe for chicken with tarragon carrots and linguine is a great recipe for many reasons. Is not that what we all want in a recipe? First, it is a quick and simple recipe. If you pursue one of my blogs, you know, I emphasize again that working families, good food to cook at home in a matter of minutes. Forget the fast food drive-thru window at home to cook and eat and have good family bonding time at the kitchen table! This is a food can have on the table in less than thirtyMinutes! Secondly, it is a nutritious meal. Boneless, skinless chicken, a vegetable and pasta in a fast court, what more could you want? To eat or nutritious to use whole wheat. Most families need more fiber in their diet. If you are whole-grain pasta cook at home, your children will accept it as the norm and the healthy habit of eating them regularly. Thirdly, it is also a great recipe for diabetics in the group. No need to cook something special for them.Whole-wheat pasta are better for diabetics.

TARRAGON CHICKEN LINGUINE with carrots and

6-ounce uncooked linguine
1 cup stock
1 kg boneless skinless chicken breasts
1 small onion, cut crosswise
2 carrots, cut into thin strips
8 mushrooms, sliced
1 / 4 cup chopped fresh parsley
1 / 2 teaspoon dried tarragon
freshly grated Parmesan cheese
chopped green onions for garnish

In a large soup pot, cook pasta until justTender. Drain and set aside.

Heat oil in a large skillet, heat has a medium heat. Cut chicken into strips 1/2-inch wide and 3-inches long to accommodate the stock can. Separate onion into rings and in the individual share. Cook 7 minutes, stirring frequently. Add the carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and combine to throw. Heat until hot linguine. Remove a bowl or plate andSprinkle with cheese and green onions.

Yield: 4 servings

Enjoy!