 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | ounces | linguine | 2/3 | stalk | broccoli florets | 1/4 | cup | chicken broth (10.5 ounce can) | 1/2 | lemon yields | lemon juice, more to taste | 1/3 | tablespoon | Cornstarch | 1/2 | tablespoon | honey | 2 2/3 | dash | white pepper | 1/2 | breast, bone and skin removed | chicken, cut into strips | 1/3 | tablespoon | olive oil | 1/2 | medium | Carrots, shredded | 1/4 | teaspoon | dried tarragon |
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Steps
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Sequence
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Step
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| | 1 | 1. Cook pasta according to package directions, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain. | | 2 | 2. Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside. | | 3 | 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 | 4. To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately. Makes 4 servings. |
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