Recipes

Tarragon Chicken with Vegetables and Radiatore

• 4 c whole wheat radiatore
• 2 tsp vegetable oil
• 4 chicken breast halves, cut into pieces
• 1/2 c celery, diced
• 1/2 c onion, diced
• 1 c frozen peas
• 15 spears or 1 pkg frozen asparagus
• 1 can sliced water chestnuts
• 1 c chicken broth
• basil, 2 tsp dried 2 Tbs fresh
• taragon, 1 tsp. dried or 1 Tbs fresh
• parsley, 1 Tbs dried or 1/4 c fresh
• 1/4 tsp black pepper
• 3 Tbs Dijon mustard

Cook and drain pasta. In a large skillet, heat 2 tsp oil over medium-high heat. Saute chicken, stirring constantly, until done (4 minutes). Remove and set chicken aside. Add celery and onion, cook for 1 minute. Add peas, asparagus, water chestnuts, and chicken broth. Cover and simmer for 5 minutes or until asparagus is tender. Stir in basil, tarragon, parsley, black pepper, and Dijon mustard. Add pasta and chicken. Serve hot.

adapted from package of Hodgson Mill whole wheat radiators