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!
|8||ounces dried linguine|
|2||cups broccoli florets|
|½||cup reduced-sodium chicken broth|
|¼||teaspoon freshly ground black pepper|
|1||(20-ounce) package JENNIE-O® Boneless Turkey Breast Tenderloin|
|1||tablespoon fresh tarragon|
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.