Chicken Tarragon

Group 1
- 4 tblspoons corn oil
- 1 lb chicken meat, thinly sliced
- 1 tblspoon lemon peel (rind), finely grated
- 1 tblspoon dried tarragon
- 1/3 cup warm water
- salt and black pepper to taste
- 100 ml thick cooking cream

Group 2
- 1 lb pasta

- in saucepan, heat up oil, over high
- add chicken, and sauté, for 5 min, stirring and tossing
- add lemon peel and tarragon, stir
- add water, lower heat, cover saucepan, and let simmer for about 10 min (stirring a couple of times)
- pour over cream, stir for 2 min, and remove from heat.
- mix with warm cooked pasta