Lemon-Tarragon Chicken Toss
A small amount of honey adds a sweet dimension to this lemon-spiked chicken dish.
Ingredients
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6 ounces dried fettuccine or linguine
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2 cups broccoli or cauliflower florets
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1/2 cup reduced-sodium chicken broth
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3 tablespoons lemon juice
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1 tablespoon honey
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2 teaspoons cornstarch
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1/4 teaspoon ground white pepper
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12 ounces skinless, boneless chicken breasts, cut into bite-size strips
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2 teaspoons olive oil or cooking oil
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1/2 cup shredded carrot
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1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
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Lemon slices, halved (optional)
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
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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