1/2 lb Rotini, uncooked
1/2 cup Onion, red, sliced
1/4 cup ;Water
3 tbsp Olive oil
1/2 tsp Salt
2 Chicken breast, boneless, skinned & cut into strips
1/2 tsp Chicken instant bouillon
1/2 tsp Tarragon leaves
1 cup Broccoli florets, fresh
3 tbsp Parmesan, grated
1 cup Carrot curls
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Prepare Rotini according to package directions; drain. In large skillet, heat oil. Add chicken, broccoli, carrot and onion; cook and stir over medium heat until broccoli is tender crisp. Add water, salt, bouillon and tarragon; cook and stir until chicken is cooked through. Add rotini and Parmesan cheese; toss to coat. Heat through. Serve immediately. Refrigerate leftovers.
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