Lemon-Tarragon Chicken Toss
Serves: 4 Review this recipe or Read Reviews
recipe ingredients
6 ounces dried fettuccine or linguine
2 cups broccoli or cauliflower florets
1/2 cup reduced-sodium chicken broth
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons cornstarch
1/4 teaspoon ground white pepper
12 ounces skinless, boneless chicken breasts, cut into bite-size strips
2 teaspoons olive oil or cooking oil
1/2 cup shredded carrot
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
recipe directions
1. Cook pasta according to package directions, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.
2. Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.
3. In a large nonstick skillet stir-fry chicken in hot oil for 3 to 4 minutes or until no longer pink. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Add carrot and tarragon; cook 1 minute more.
4. To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 320 | 4 | 1 | 27 | 3 | 143 | 43 | 6 |


good