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    Lemon-Tarragon Chicken Toss

    Source of Recipe

    6 ounces dried fettuccine or linguine
    2 cups broccoli or cauliflower florets
    1/2 cup reduced-sodium chicken broth
    3 tablespoons lemon juice
    1 tablespoon honey
    2 teaspoons cornstarch
    1/4 teaspoon ground white pepper
    12 ounces skinless, boneless chicken breasts, cut into bite-size strips
    2 teaspoons olive oil or cooking oil
    1/2 cup shredded carrot
    1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
    Lemon slices, halved (optional)

    1. Cook pasta according to package directions, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.
    2. Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.
    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. To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately. Makes 4 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 320, total fat: 4g, saturated fat: 1g, monounsaturated fat: 2g, polyunsaturated fat: 1g, cholesterol: 49mg, sodium: 143mg, carbohydrate: 43g, total sugar: 8g, fiber: 3g, protein: 27g, vitamin C: 70%, calcium: 4%, iron: 13%, starch: 2.5diabetic exchange, vegetables: 1diabetic exchange, very lean meat: 2.5diabetic exchange




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