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Categories:Viewed: 123 - Published at: 4 years ago
Ingredients
- 6 oz. uncooked linguine
- 1 c. stock
- 1 lb. skinned and boned chicken breast
- 1 small onion, sliced crosswise
- 2 carrots, cut into julienne strips
- 8 mushrooms, sliced
- 1/4 c. minced fresh parsley
- 1/2 tsp. dried tarragon
- freshly grated Parmesan cheese
- minced scallions (for garnish)
Method
- In a large pot, cook linguine just until 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 stock.
- Separate onion slices into individual rings and add to stock.
- Cook for 7 minutes, stirring frequently.
