and Mushrooms in a Light Broth

Yield: 8 Servings

Ingredients

• 3 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breasts
• 1 1/4 cups chopped onion
• 2 cups sliced mushrooms
• 3/4 cup dry white wine
• 4 cups vegetable broth
• 1 1/2 cups frozen peas, thawed
• 2 medium tomatoes, seeded and diced
• 1/4 cup chopped fresh tarragon leaves, lightly packed
• Salt and pepper
• 1 1/2 pounds pappardelle or fettuccine noodles, cooked and drained
• 6 tablespoons freshly grated parmesan cheese

Instructions

1. In a large skillet, heat the oil over medium high. Add the chicken and cook for 2 1/2 minutes on each side. Remove the chicken from the pan and set aside.

2. Add the onion to the pan, cover and cook over medium heat until the onion becomes soft and has a glassy appearance. Add the mushrooms and the wine and cook for 4 minutes longer.

3. Meanwhile, slice the cooked chicken 1/4-inch thick then cut the slices in halves.

4. Add the vegetable broth to the pan and bring it to a boil. Allow the broth to boil for 5 minutes to reduce slightly. Reduce the heat to medium and add the chicken pieces and the peas. Continue to cook just until chicken and peas are heated through. Season the mixture with salt and pepper to taste.

5. Divide the hot cooked pappardelle between 8 serving bowls. Top each with some of the sauce. Sprinkle each serving with some of the tomatoes, tarragon and parmesan cheese. Serve immediately.