Tarragon Chicken with Carrots & Linguine (Nevis)

6 oz linguine, uncooked 1 cup stock
1 Ib chicken breast, skinned & boned
1 sm onion, sliced crosswise
2 carrots, cut into julienne strips
8 mushrooms, sliced
1/4 cup minced fresh parsley
1/2 tsp dried tarragon
1 tablespoon freshly grated Parmesan Cheese and minced scallions for garnish

Method:

Saute chicken, carrots, onions, mushrooms, until lightly brown. In a large pot, cook linguine until just tender. Drain and set aside. Add linguine and toss to combine. In a large skillet, heat stock over a medium heat. Cut chicken into l/2 inch wide strips and add to stock. Cook for 7 minutes stirring frequently. Add parsley, tarragon and linguine, heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and scallions. Serve warm.