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.

Per serving: (1.5 Cups) Cal 293, Cholesterol 49 mg, Carbs 36 g, Fat 4 g, Fiber 2 g, Protein 27 g
PointsPlus Value: 7

Great recipe - everyone enjoyed this one too! Was fairly simple and delicious. 
I wasn't sure how it would taste since most of the 'mixture' was absorbed by the chicken in the skillet and so when I added it to the linguine and broccoli I was a little worried that it would be sticky and pasta-ish... but it wasn't! It was very tasty and very good! :-)