Tarragon Chicken Linguine

Photo by Karen Elizabeth

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Prep Time:
Cook Time:

10 mins

15 mins

Ingredients:

Servings: 4

Units: US | Metric

6 ounces dried linguine or 6 ounces fettuccine
2 cups broccoli florets
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves (12 ounces total)
2 teaspoons olive oil or 2 teaspoons cooking oil
1 tablespoon snipped fresh tarragon or 1 tablespoon dill or 1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes.

Serve over pasta.