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    Nutrition Info . . .

    NutrientsProteins
    VitaminsA, B2, B9, C, P
    MineralsCopper, Silicon, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 6 oz Uncooked linguine

    2. 1 c Stock

    3. 1 lb Skinned and boned chicken

    4. -breast

    5. 1 sm Onion, sliced crosswise

    6. 2 Carrots, cut into julienne

    7. -strips

    8. 8 Mushrooms, sliced

    9. 1/4 c Minced fresh parsley

    10. 1/2 ts Dried tarragon

    Instructions Jump to Ingredients ↑

    1. freshly grated parmesan cheese minced scallions, garnish In a large pot, cook linguine until just tender.

    2. Drain and set aside.

    3. In a large skillet, heat stock over medium heat.

    4. Cut chicken into strips 1/2 inch wide and 3 inches long and add to stock.

    5. Separate onion slices into individual rings and add to stock.

    6. Cook for 7 minutes, stirring frequently.

    7. Add carrots, mushrooms, parsley and tarragon.

    8. Heat until chicken is cooked through, about 5 minutes.

    9. Add linguine and toss to combine.

    10. Heat until linguine is hot.

    11. Remove to a serving bowl or platter and sprinkle with cheese and scallions.

    12. Serve warm.

    13. Makes 4 servings.

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