A creamy sauce, soft broccoli florets and lean turkey breast tenderloins — what more could you want from a quick weeknight dinner? Tarragon Turkey Linguine is low-fat and ready in under 40 minutes!
Ingredients
| 8 | ounces dried linguine |
| 2 | cups broccoli florets |
| ½ | cup reduced-sodium chicken broth |
| 2 | teaspoons cornstarch |
| ¼ | teaspoon freshly ground black pepper |
| 1 | (20-ounce) package JENNIE-O® Boneless Turkey Breast Tenderloin |
| 1 | tablespoon fresh tarragon |
Directions
Cook linguine according to package, In last 4 minutes, add broccoli. Drain; keep warm. Combine broth, cornstarch and pepper; set aside.
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add cornstarch mixture to turkey. Cook and stir until thickened. Add tarragon, pasta and broccoli.