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