Ingredients :
6 oz dry linguine pasta
2 cups broccoli florets
2 tsp cornstarch
1/2 cup reduced-sodium chicken broth
1/4 tsp lemon-pepper
3 skinless, boneless chicken breast halves, (12 oz total),
cut into bite-size strips
2 tsp olive or cooking oil
1/2 tsp dried tarragon or dill, crushed
Preparation:
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.
Nutritional Info :

 

Per serving: 293, Cholesterol 49 mg, Carbs 36 g, Fat 4 g, Fiber 2 g, Protein 27 g

 

Source : allrecipes,com

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