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
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How to Make Lemon Tarragon Chicken Fettuccini
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- 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.
- 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.
- Pour the lemon-honey mixture into the skillet with the chicken. Stir to combine.
- Cook, stirring constantly, until the sauce thickens and becomes bubbly (about 1-2 minutes).
- 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.
- Add the cooked fettuccine to the skillet and toss gently to coat with the sauce.
- Serve immediately, garnished with lemon wedges and extra fresh tarragon (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
5g
Carbs
11g
