2 tbsp. olive oil
2-3 whole boneless, skinless chicken breasts, cut into strips
8 oz. lg.-shaped pasta (rotini, mostaccioli, shells, etc.)
1 c. carrot curls
1 c. fresh broccoli florets
1/2 c. onion, chopped or sliced
1/4 c. water
1 chicken bouillon cube
1/2 tsp. tarragon (dried or fresh)
2 tbsp. grated cheese to taste
Salt to taste

In wok or large skillet, heat oil. Add chicken strips, broccoli, carrots and onion. Cook and stir over medium heat until broccoli is crisp-tender. In separate pot boil water for pasta and cook according to package directions. Drain. Add water, bouillon, tarragon to the chicken; cook and stir until chicken is cooked through and broccoli is tender. Add hot cooked pasta and grated cheese; toss to coat. If needed, add salt. Serves 4-5.