Lemon Tarragon Chicken Fettuccini

• 6 ounces fettuccine pasta
• 2 cups broccoli florets
• 12 cup chicken broth
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 14 teaspoon white pepper
• 12 ounces boneless skinless chicken breasts, cut to bite-sized pieces
• 2 teaspoons olive oil
• 12 cup carrot, shredded
• 12 teaspoon tarragon, dried

1. Cook pasta according to pkg directions and drain.
2. In a small bowl combine broth, lemon juice, honey, cornstarch and white pepper.
3. In a large non-stick pan, stir-fry chicken in oil 3-4 minutes.
4. Stir in liquids.
5. Cook stiring constantly until mix is thick and bubbly.
6. Add carrot & tarragon and cook 1-2 minute more.
7. Spoon chicken mix over fettuccini & serve garnished with lemon slices.

pasta, broccoli florets, chicken broth, lemon juice, honey, cornstarch, white pepper, chicken breasts, olive oil, carrot, tarragon

Taken from www.food.com/recipe/lemon-tarragon-chicken-fettuccini-210745 (may not work)