8 oz. of tricolored corkscrew pasta (Rotelle), about 3 c.
1 lb. skinless, boneless chicken breasts, cut into 1 inch chunks
2 med. carrots, peeled and cut into 2 x 1/4 inch sticks
1/2 c. olive oil
1/4 c. country-style Dijon mustard
2 tbsp. chopped fresh tarragon leaves or 3/4 tsp. dried
3/4 tsp. salt
2 tbsp. red wine vinegar
3/4 tsp. pepper
1/4 tsp. red cayenne pepper
8 oz. sliced fresh mushrooms
1 (10 oz.) box frozen peas, thawed

In a 4 quart saucepan, bring 3 quarts water, covered, to a boil. Add pasta, cook 5 minutes, stirring frequently. Add chicken; cook 2-3 minutes, stirring as needed to keep pasta from sticking. Add carrots, cook 1-2 minutes longer until carrots are crisp-tender, chicken is cooked through and pasta is just tender. Drain. In large bowl using wire whisk or fork, beat oil, mustard, vinegar, tarragon, salt, black pepper and red pepper to blend well. Add pasta mixture to dressing along with mushrooms and peas; toss well to mix. Tastes better if warm. Makes 6 servings. 426 calories, 26 grams protein, 20 grams fat, 36 grams carbohydrate, 498 milligrams sodium, 56 milligrams cholesterol.