Chicken and Vegetable Pasta

This is one of my favorites! It came from my sister's church cookbook in KY. Light with lots of yummy veggies! Super easy to make and freezes well!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter
• 1  garlic clove
• 2  cups broccoli, pieces frozen
• 1  cup  sliced frozen carrots
• 2  cups  diced  cooked chicken
• 1  cup  pea pods
• 1  cup water, divided
• 2  tablespoons water, divided
• 2  tablespoons sherry wine
• 2  teaspoons chicken bouillon
• 1⁄4 teaspoon tarragon
• 1  tablespoon cornstarch
• 4  ounces spaghetti, cooked
• 1⁄4 cup parmesan cheese

Directions

1. Melt butter in a pan. Saute garlic 1 minute. Add broccoli and carrots; cook 5 minutes. Add Chicken, peas, 1 cup water, sherry, bouillon and tarragon. Cook 3 -5 minutes, or until vegetables are at your desired tenderness. Combine cornstarch and 2 Tbs water; mix into chicken and vegetables. Cook a few minutes longer. Serve over cooked pasta and sprinkle with Parmesan cheese.