“This is one of my favorites! It came from my sister's church cookbook in KY. Light with lots of yummy veggies! Super easy to make and freezes well!”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a pan. Saute garlic 1 minute. Add broccoli and carrots; cook 5 minutes. Add Chicken, peas, 1 cup water, sherry, bouillon and tarragon. Cook 3 -5 minutes, or until vegetables are at your desired tenderness. Combine cornstarch and 2 Tbs water; mix into chicken and vegetables. Cook a few minutes longer. Serve over cooked pasta and sprinkle with Parmesan cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: