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Tarragon Turkey Linguine

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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!

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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


  1. Cook linguine according to package, In last 4 minutes, add broccoli. Drain; keep warm. Combine broth, cornstarch and pepper; set aside.

  2. Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

  3. 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.

  4. Add cornstarch mixture to turkey. Cook and stir until thickened. Add tarragon, pasta and broccoli.