Tarragon chicken linguine recipe

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  • 6 ounces dried linguine or 6 ounces fettuccine
  • 2 cups broccoli florets
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1⁄4 teaspoon lemon-pepper seasoning or 1⁄4 teaspoon ground black pepper
  • 3 boneless skinless chicken breast halves (12 ounces total)
  • 2 teaspoons olive oil or 2 teaspoons cooking oil
  • 1 tablespoon snipped fresh tarragon or 1 tablespoon dill or 1⁄2 teaspoon dried tarragon or 1⁄2 teaspoon dill, crushed
How to Make It
  1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
  2. Combine broth, cornstarch, and seasoning; set aside.
  3. Cut the chicken into 1 inch chunks .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.

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