Tarragon Chicken Linguine Recipe
This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings
SERVING SIZE: 1 1/2 cup
CARB GRAMS PER SERVING: 36
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 warm.
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, stirring often.
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.
Credit: recipe from Better Homes and Garden’s Test Kitchen.