Savory Chicken Tarragon
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), sliced|
|Garlic||2 Clove (10 gm), peeled|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs) (About 1 Pound Boneless Chicken)|
|Carrots||1 1⁄2 Cup (24 tbs), sliced|
|Parsley||1⁄3 Cup (5.33 tbs), chopped|
|Dried tarragon leaves||3⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs), divided|
|Chicken broth||1 3⁄4 Cup (28 tbs) (Homemade Or One 14-1/2-Ounce Can)|
|Lemon juice||1 3⁄4 Teaspoon|
|Pasta||8 Ounce (Rotini, Twirls Or Curly-Roni, Uncooked)|
|All purpose flour||2 Tablespoon|
Melt margarine in a 4-quart saucepan; add onion and garlic and saute for 1 minute.
Add chicken, carrots, parsley, tarragon and pepper; cook until chicken is lightly browned.
Add 2-1/2 cups water, chicken broth and lemon juice; bring to a rapid boil.
Stir in pasta; boil, uncovered, stirring occasionally, 11 minutes, or until pasta is tender.
Blend flour with remaining 2 tablespoons water; gradually add flour mixture to chicken mixture, stirring until mixture is smooth and thickened.