Ingredients
6
ounces dried whole wheat linguine or fettuccine
1
package (12 oz) frozen broccoli florets
1/2
cup Progresso™ reduced-sodium chicken broth (from a 32-oz carton)
2
teaspoons cornstarch
1/4
teaspoon sodium-free lemon-pepper seasoning or black pepper
12
ounces boneless, skinless chicken breasts, 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
Preparation
Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
In a small bowl, combine chicken broth, cornstarch, and seasoning; set aside.
In a large nonstick skillet, cook chicken in hot oil about 4 minutes or until no longer pink, stirring often.
Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes more. Serve over pasta and broccoli.
