3/4 lb. chicken breast fillets, slivered
1 tbsp. oil
1 tbsp. cornstarch
2 c. (1/2 pkg.) Birds Eye fresh broccoli, green beans, pearl onions & red peppers
2 c. water
1 tsp. salt
1/4 tsp. tarragon
1/4 tsp. pepper
1 chicken bouillon cube
1 1/2 c. dry minute rice
3 tbsp. slivered almonds

Saute chicken in oil until lightly browned. Add cornstarch and stir until blended. Add vegetables, water, seasonings and bouillon cube. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Sprinkle with almonds. 4 servings.