| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Creamette Rotini; uncooked |
| 2 |
tb |
Olive or vegetable oil |
| 2 |
|
Whole boneless chicken breasts; skinned and cut into strips |
| 1 |
c |
Fresh broccoli flowerets |
| 1 |
c |
Carrot curls |
| 1/2 |
c |
Sliced red onion |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Wyler's chicken-flavor instant bouillon |
| 1/2 |
ts |
Tarragon leaves |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Prepare Creamette Rotini as package directs; drain. In large skillet, heat
oil; add chicken, broccoli, carrots and onion. Cook and stir over medium
heat until broccoli is tender-crisp. Add water, bouillon and tarragon; cook
and stir until chicken is cooked through. Add hot cooked rotini and
Parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”