- 1 of 4 Place chicken in deep 10-inch skillet. Add broth and 4 cups water. Bring to boiling. Reduce heat to low; simmer, turning over once, until no longer pink near bone, 20 minutes. Remove from skillet. When cool enough to handle, pull into small pieces; place in bowl. Discard skin, bones.
- 2 of 4 Cook pasta according to package directions. Add broccoli for last 7 minutes.
- 3 of 4 Drain pasta and broccoli; rinse under cold water. Drain. Add to chicken. Add onion.
- 4 of 4 Mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt and pepper in bowl. Fold into salad. Cover; refrigerate until serving. Makes 12 servings.
Servings Per Recipe: 12
Per Serving: 42 g carb., 9 g Fat, total, 297 kcal cal., 12 g pro., 756 mg sodium, 15 mg chol., 2 g sat. fat