Lemon Tarragon Chicken Fettuccini Recipe

Ingredients for Lemon Tarragon Chicken Fettuccini

• Fettuccine Pasta
• Broccoli Florets
• Chicken Broth
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 teaspoon white pepper
• Boneless Skinless Chicken Breasts
• Olive Oil
• 1/2 cup shredded carrots
• 2 tablespoons chopped fresh tarragon

How to Make Lemon Tarragon Chicken Fettuccini

1. Cook 1 pound fettuccine according to package directions. Drain and set aside.
2. In a small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon cornstarch, and 1/4 teaspoon white pepper.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces) and stir-fry for 3-4 minutes, until browned.
4. Pour the lemon-honey mixture into the skillet with the chicken. Stir to combine.
5. Cook, stirring constantly, until the sauce thickens and becomes bubbly (about 1-2 minutes).
6. Stir in 1/2 cup shredded carrots and 2 tablespoons chopped fresh tarragon. Cook for 1-2 minutes more, until the carrots are tender-crisp.
7. Add the cooked fettuccine to the skillet and toss gently to coat with the sauce.
8. Serve immediately, garnished with lemon wedges and extra fresh tarragon (optional).