Prepare Rotini according to package directions; drain. In large skillet, heat oil. Add chicken, broccoli, carrot and onion; cook and stir over medium heat until broccoli is tender crisp. Add water, salt, bouillon and tarragon; cook and stir until chicken is cooked through. Add rotini and Parmesan cheese; toss to coat. Heat through. Serve immediately. Refrigerate leftovers.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 6|
|Calories from Fat: 40 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 75.1mg||23 %|
|Sodium 122.1mg||4 %|
|Potassium 414.8mg||11 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 24g|
|Protein 24.2g||35 %|
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Calories per serving: 241
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