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
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.