Chicken Tarragon (or Rosemary)

I love making this dish, and I have my mother-in-law to thank for that. She introduced me to it, and it's a great go-to recipe for a dinner that looks great but doesn't take a ton of effort.

Ingredients

• 3 T butter
• 3/4 C chopped onions (I just chop up half of a medium-sized onion.)
• 2 cloves garlic, minced (I use a few shakes of garlic powder.)
• 1 1/2 C diced chicken
• 1 1/2 C sliced carrots
• 1/3 C fresh parsley (if you have it; it'll work just fine if you don't)
• 3/4 t tarragon (or rosemary)
• 1/4 t black pepper (or to taste)
• 1 3/4 C chicken broth (1 can)
• 1 3/4 t lemon juice
• 1/2 pkg. pasta
• 2 T flour
• 2 T water

Directions

1. Melt butter in a 4-quart saucepan; add onion and garlic and saute for 1 minute.
2. Add chicken, carrots, parsley, tarragon and pepper; cook until chicken is lightly browned.
3. Add 2-1/2 cups water, chicken broth and lemon juice; bring to a rapid boil.
4. Cook pasta according to package directions.
5. Blend flour with remaining 2 tablespoons water; gradually add flour mixture to chicken mixture, stirring until mixture is smooth and thickened.

I would suggest adding more salt if desired, as well as other spices. I've added more pepper, basil, Italian seasoning, etc., with success. Enjoy! :)