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Preparation (CONTINUED)
5. When the water comes to a rapid boil, add the pasta and cook according to the package instructions until al dente, about 5 minutes. Drain and set aside.
6. When the chicken broth has finished reducing, whisk in the butter, then add
the lemon juice and tarragon. Adjust the seasoning with more lemon juice, salt and pepper if needed. Add the vegetables, parsley and pasta to the broth. (If I know there are going to be leftovers, I sometimes set aside what won’t be consumed before
I add the pasta to the remainder. That way, the pasta doesn’t absorb the liquid in the leftovers.) Keep warm over low heat.
7. To prepare the garnish, brush the bread with the oil and toast or grill until golden. Sprinkle each slice of toast with 2 table- spoons of the cheese. Set 1 piece of cheese toast on each of 4 deep dinner plates.
8. Distribute the chicken over the toasts. Ladle the broth, vegetables and pasta over the chicken and serve.
MORE Ingredients
FOR THE GARNISH:
4 thick slices crusty Italian bread
1⁄4 cup extra-virgin olive oil
1⁄2 cup grated Parmesan cheese
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