4 oz. uncooked spaghetti
3 tbsp. butter
1 to 2 garlic cloves, minced
1 c. thinly sliced carrots
1 c. fresh asparagus, diagonally cut into 1 1/2 inch pieces
2 c. diced cooked chicken
2 c. Green Giant Valley sweet frozen snap peas, thawed, drained
1/4 c. sliced green onion
1 c. water
2 tbsp. dry sherry
2 tbsp. instant chicken bouillon granules
1/4 tsp. dried tarragon leaves
1 tbsp. cornstarch
1 tbsp. water
1/4 c. grated Parmesan cheese

Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile melt butter in large skillet. Add garlic; cook and stir 1 minute. Add carrots and asparagus; stir-fry 5 minutes. Stir in chicken, peas, onions, 1 cup water, sherry, bouillon and tarragon. Cook 3 to 5 minutes or until vegetables are crisp- tender. In small bowl, combine cornstarch and 1 tablespoon water; blend well. Add to vegetable-chicken mixture; cook until thickened, stirring constantly. Serve vegetable-chicken mixture over cold spaghetti. Sprinkle with Parmesan cheese. 4 servings.