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Tarragon Chicken Linguine

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

Rated :

by 23 people

Nutrition Facts Per Serving:

Servings Per Recipe: 4
cal.(kcal): 293
Fat, total(g): 4
chol.(mg): 49
sat. fat(g): 1
carb.(g): 36
fiber(g): 2
pro.(g): 27
sodium(mg): 153

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 2
Very Lean Meat(d.e): 3
Fat(d.e): 1

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.

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