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Jun 9, 2012

Chicken Linguine-Weight Watchers

Points Plus-Chicken Linguine


    6 oz dry linguine pasta
    2 cups broccoli florets
    2 tsp cornstarch
    1/2 cup reduced-sodium chicken broth
    1/4 tsp lemon-pepper
    3 skinless, boneless chicken breast halves, (12 oz total),
    cut into bite-size strips
    2 tsp olive or cooking oil
    1/2 tsp dried tarragon or dill, crushed


1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
2. Combine broth, cornstarch and seasoning; set aside.
3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. 

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