Tarragon Chicken Linguine

Tarragon Chicken Linguine

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From: Diabetic Living Magazine

This quick and easy recipe features chicken, broccoli and pasta all topped in a light sauce. It's a complete healthy meal in just 25 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 ounces dried linguine
  • 2 cups broccoli florets
  • ½ cup reduced-sodium chicken broth
  • 2 teaspoons cornstarch
  • ¼ teaspoon lemon-pepper seasoning
  • 3 boneless chicken breast halves (12 ounces total), cut into bite-size strips
  • 2 teaspoons olive oil
  • 1 tablespoon snipped fresh tarragon or dill or ½ teaspoon dried tarragon or dill, crushed

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
  2. Combine broth, cornstarch and seasoning; set aside. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 293 calories; 4 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 27 g protein; 227 mcg folate; 49 mg cholesterol; 2 g sugars; 303 IU vitamin A; 40 mg vitamin C; 38 mg calcium; 3 mg iron; 153 mg sodium; 385 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Folate (57% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 2 starch, 2½ lean protein, ½ fat

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