Mushroom Chicken

Ingredients

• 0.8 cup chicken broth dry white low-sodium
• 4 cups fettuccine barilla cooked
• 1 tablespoon cornstarch 
• 2 tablespoons parsley fresh chopped
• 1.5 teaspoons tarragon or dried fresh chopped
• 2.5 cups mushrooms sliced
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 2 teaspoons water 

Equipment

• frying pan

Directions

1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender.
2. Remove chicken from wine mixture; set aside, and keep warm.
3. Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce.
4. Garnish with fresh tarragon, if desired.