Nutrition per serving may change if servings are adjusted.
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
Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
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.