Monday, February 7, 2011

Tarragon Chicken Linguine


6 oz Barilla Whole Wheat Linguine
3 stalk(s) broccoli
1/2 cup(s) fat-free, reduced-sodium chicken broth
2 tsp all-purpose flour
1/4 tsp black pepper
1 pound(s) cooked chicken breast
2 tsp olive oil
1/2 tsp ground tarragon


1 Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
2 In a small bowl, combine chicken broth, flour, and seasoning; set aside.
3 In a large nonstick skillet, cook chicken in hot oil about 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 more. Make sure you dont let it thicken up too much, you need the sauce so the noodles won't stick together.  Serve over pasta and broccoli. 

Servings: 4
Points Plus(TM): 6 per seving


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