Friday, March 11, 2011

How To Make Tarragon Chicken With Carrots And Linguine


This recipe for Tarragon Chicken with Carrots and Linguine is a great recipe for many reasons. Isn't that what we all want in a recipe' First, it is a quick and easy recipe. If you follow any of my blogs, you know I constantly stress that busy families can cook good meals at home in a matter of minutes. Forget the fast food drive-thru windows, cook at home and have good family meals and bonding time around the kitchen table! This is a meal you can have on the table in less than thirty minutes! Second, it is a nutritious meal. Boneless, skinless chicken, a vegetable and pasta all in one quick dish; what more could you want' To make the meal even more nutritious, use whole grain pasta. Most families need more fiber in their diets. If you cook whole-grain pastas at home, your children will accept them as the norm and develop the healthy habit of eating them routinely. Third, it is also a great recipe for the diabetics in the group. No need to cook something special for them. Whole-grain pastas are better for diabetics, too.

TARRAGON CHICKEN WITH CARROTS AND LINGUINE
6-oz uncooked linguine
1 cup stock
1 lb skinless boneless chicken breast
1 small onion, sliced crosswise
2 carrots, cut into julienne strips
8 mushrooms, sliced
1/4 cup minced fresh parsley
1/2 tsp dried tarragon

freshly grated Parmesan cheese
minced green onions for garnish
In a large stock pot, cook linguine until just 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 the stock. Separate onion slices into individual rings and add to the stock. Cook 7 minutes, stirring frequently. Add the carrots, mushrooms, parsley, and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and green onions.
Yield: 4 servings

Good taste... '-'


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