| 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.
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