Low Sodium. Makes 8 servings.

1/2 of a (1 lb.) pkg. Creamette Rotini, uncooked
2 tbsp. olive or vegetable oil
2 whole boneless skinless chicken breasts, cut into strips (about 12 oz.)
1 c. fresh broccoli flowerets
1 c. carrot curls
1/2 c. sliced red onion
1/4 c. water
1/2 tsp. Wyller's Chicken-Flavor Instant Bouillon
1/2 tsp. tarragon leaves
2 tbsp. grated Parmesan cheese

Prepare Creamette Rotini as package directs; drain. In large skillet, heat oil; add chicken, broccoli, carrots and onion. Cook over medium heat until broccoli is tender-crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked through. Add hot cooked rotini and Parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers.

Note: To reduce sodium, substitute low-sodium bouillon.