Tarragon Chicken with Vegetables and Radiatore

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