6 oz. uncooked linguine
1 c. stock
1 lb. skinned & 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 tsp. 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. Serves 4.