Tarragon Chicken Linguine
6 ounces dried linguine or fettuccine
2 cups broccoli florets
1/2 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or
ground black pepper
3 skinless, boneless chicken breast halves,
(12 ounces total), cut into bite-size strips
2 teaspoons olive oil or cooking oil
1 tablespoon snipped fresh tarragon or dill or
1/2 teaspoon dried tarragon or dill, crushed
1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep
2. Combine broth, cornstarch, and seasoning; set aside.
3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink,
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon;
cook for 2 minutes. Serve over pasta.
Makes 4 (1 1/2-cup) servings.
Nutritional Information (Per Serving)
Calories: 293; Protein: 27 g; Sodium: 153 mg; Fat: 4 g; Carbs: 36 g
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