1/2 Pound Boneless Skinless Chicken Breasts, Cut Into 1/2-inch Pieces
1 Cup Water
2 Tablespoons Butter
1/2 Medium Onion, Chopped
4 Ounces Fresh Mushrooms, sliced
4 Cups Chicken Broth
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Dried Tarragon Leaves, Crushed
3/4 Cup Uncooked Rotini
1 Small Zucchini
1.Combine chicken and water in medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 2 minutes. Drain water and rinse chicken.
2.Melt butter in 5-quart Dutch oven or large saucepan over medium heat. Add mushrooms and onion; cook and stir until onion is tender. Stir in chicken, chicken broth, Worcestershire and tarragon. Bring to a boil over high heat. Stir in uncooked pasta. Reduce heat to medium-low; simmer, uncovered, 5 minutes.
3.Cut zucchini into 1/8-inch slices; halve any large slices. Add to soup; simmer, uncovered, about 5 minutes or until pasta is tender. Garnish with fresh basil.