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Yield
4 servings (serving size: 2 cups)
Photography: Randy Mayor; Styling: Jan Gautro

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.

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