I apologize for no picture, I honestly didn't think of it until later but the pasta was already gone. I was food experimenting so knowing that the dish was gobbled up afterwards, then it was successful
-2 boneless chicken breasts
-McCormick's Garlic & Herb
-a little bit of EVOO
-2 handfuls of carrots, store bought matchsticks
-1 medium bag of julienne cut sundried tomatoes
-about a palm full of dried tarragon
-about 4 tablespoons of butter
-1/2 cup of chicken broth
-1 lb of spaghetti
Marinade the chicken breasts with McCormick's garlic & herb and EVOO for about 30 minutes. Heat the grill (I have an indoor plug-in) for a few minutes before putting the chicken on for about 7 minutes on each side. Take off the grill for a few minutes to rest before slicing.
Boil water, salt, cook pasta until al dente. Drain.
In a saute pan, heat 2 tablespoons of butter and same amount of EVOO until melted before adding the dried tarragon, sundried tomatoes and carrots. Saute for about 5-7 minutes over medium high heat until the carrots soften before adding in the 1/2 cup of chicken broth to help hydrate the sundried tomatoes and dried tarragon. The broth will reduce and evaporate about 10 minutes, stirring frequently. Add the cooked slice chicken, the remaining 2 tablespoons of butter and spaghetti, tossing and mix well before serving.
Chopped up a small handful of (salted) roasted almonds as a garnish with parmesan cheese