Lemon-Tarragon Chicken Toss

A small amount of honey adds a sweet dimension to this lemon-spiked chicken dish.


Lemon-Tarragon Chicken Toss

by 2  people


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Servings: 4 servings
Total Time: 20 mins

 
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Ingredients
  • 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)
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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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