1/2 lb Rotini, uncooked
1/2 c  Onion, red; sliced
1/4 c  ;Water
3 tb Olive oil
1/2 ts Salt
2    Chicken breast, boneless;
-skinned & cut into strips
1/2 ts Chicken instant bouillon
1/2 ts Tarragon leaves
1 c  Broccoli florets, fresh
3 tb Parmesan; grated
1 c  Carrot curls

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.