Tarragon Chicken Linguini

6 ounces dried linguine or fettuccine

• 2 cups  broccoli florets

• 1/2 cup  reduced-sodium chicken broth

• 2 teaspoons  cornstarch

• 1/4 teaspoon  lemon-pepper seasoning or ground black pepper

• 3 skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips

• 2 teaspoons  olive oil or cooking oil

• 1 tablespoon  snipped fresh tarragon or dill or 1/2 teaspoon 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. Makes 4 (1 1/2-cup) servings 293 calories per serving