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Recipe by: adelmard
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See below ingredients and instructions of the recipe
6 oz Uncooked linguine
1 c Stock
1 lb Skinned and boned chicken
-breast
1 sm Onion, sliced crosswise
2 Carrots, cut into julienne
-strips
8 Mushrooms, sliced
1/4 c Minced fresh parsley
1/2 ts Dried tarragon
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.
Origin: Prevention's Meals that Heal cookbook Shared by: Sharon
Stevens
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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