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Ingredients

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Directions

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  • 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.

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  • Cook pasta according to package directions. Add broccoli for last 7 minutes.

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  • Drain pasta and broccoli; rinse under cold water. Drain. Add to chicken. Add onion.

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  • Mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt and pepper in bowl. Fold into salad. Cover; refrigerate until serving. Makes 12 servings.

Nutrition Facts

297 calories; 9 g total fat; 2 g saturated fat; 15 mg cholesterol; 756 mg sodium. 42 g carbohydrates; 12 g protein;

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