Tarragon Chicken Linguine

Servings 4 ~ 1 & 1/2 c. each


Ingredients:                                                

•  6 oz dry Linguine or Fettuccine
• 2 c. Broccoli Florets
• 1/2 c. Reduced Sodium Chicken Broth 
• 2 t. Cornstarch
• 1/4 t. Lemon-Pepper Seasoning or Ground Pepper
• 3 skinless, boneless Chicken Breast halves (12 oz total), cut into bite-size strips
• 2 T. Olive Oil
• 1 T. snipped Fresh Tarragon or Dill (1/2 t. dried Tarragon or Dill, crushed

Directions:

• Cook pasta according to directions
• Add broccoli the last 4 minutes. 
• Drain; keep warm.
• Combine broth, cornstarch, and seasoning; set aside.
• In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink
• Stir often.
• Stir cornstarch mixture 
• Add to skillet. 
• Cook and stir until thickened. 
• Stir in tarragon
• cook for 2 minutes. 
• Serve over  the pasta. 

Nutrition Info Per Serving:

293 Cal., 4 g. Total Fat (1 g. Sat. Fat.), 49 mg. Chol., 153 mg. Sodium, 36 g. Carbs., (2 g. Fiber), 27 g. Protein

Enjoy  ❤

Betsy