1/2 lb Creamette Rotini, uncooked
2 tbsp Olive or vegetable oil
2 Whole boneless chicken breasts, skinned and cut into strips
1 cup Fresh broccoli flowerets
1 cup Carrot curls
1/2 cup Sliced red onion
1/4 cup Water
1/2 tsp Wyler's chicken-flavor instant bouillon
1/2 tsp Tarragon leaves
2 tbsp Grated Parmesan cheese
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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.
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