Tarragon Chicken Linguine

• 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 1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

1. 1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
2. 2. Combine broth, cornstarch, and seasoning; set aside.
3. 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. 4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

linguine, broccoli florets, chicken broth, cornstarch, lemonpepper, chicken breast halves, olive oil, tarragon

Taken from www.food.com/recipe/tarragon-chicken-linguine-492789 (may not work)