Lemon-Tarragon Chicken Toss
Recipe from
Better Homes and Gardens
A small amount of honey adds a sweet dimension to this lemon-spiked chicken dish.
Servings:
4 servings
Total Time:
20 mins
Ingredients
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6 ouncesdried fettuccine or linguinesee savings
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2 cupsbroccoli or cauliflower floretssee savings
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1/2 cupreduced-sodium chicken brothsee savings
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3 tablespoonslemon juicesee savings
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1 tablespoonhoneysee savings
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2 teaspoonscornstarchsee savings
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1/4 teaspoonground white peppersee savings
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12 ouncesskinless, boneless chicken breasts, cut into bite-size stripssee savings
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2 teaspoonsolive oil or cooking oilsee savings
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1/2 cupshredded carrotsee savings
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1 tablespoonsnipped fresh tarragon or 1/2 teaspoon dried tarragon, crushedsee savings
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Lemon slices, halved (optional)see savings
Directions
1.
Cook pasta according to package directions, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.
2.
Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.
3.
In a large nonstick skillet stir-fry chicken in hot oil for 3 to 4 minutes or until no longer pink. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Add carrot and tarragon; cook 1 minute more.
4.
To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately. Makes 4 servings.
Nutrition information
Per serving: Calories 320, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 49 mg, Sodium 143 mg, Carbohydrate 43 g, Total Sugar 8 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 4%, Iron 13%. Exchanges: Vegetable 1, Starch 2.5. Percent Daily Values are based on a 2,000 calorie diet.
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