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| 6 x ca. 30 g | linguine uncooked |
| 1 Tasse | broth |
| 1 x ca. 450 g | Skinned and boned chicken breast |
| 1 klein | Onion, sliced crosswise |
| 2 | Carrots, cut into julienne strips |
| 8 | mushrooms sliced |
| 1/4 Tasse | parsley fresh, minced |
| 1/2 Teelöffel | tarragon dried |
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freshly grated parmesan cheese minced scallions, garnish
In a large 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 and add to stock. Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently. Add 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 scallions. Serve warm. Makes 4 servings.
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