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Lean turkey breast tenderloins, broccoli florets, and creamy sauce, served in a bed of linguine pasta, in a white bowl on a yellow tray.

Tarragon Turkey Linguine

Name: Tarragon Turkey Linguine
Total time: 40 min
Yield: 4
Cuisine: American
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® Extra Lean Boneless Turkey Breast Tenderloins; 1 tablespoon fresh tarragon

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!

Total Time

40 Minutes

Serving Size

4 Servings

ounces dried linguine

cups broccoli florets

1/2

cup reduced-sodium chicken broth

teaspoons cornstarch

1/4

teaspoon freshly ground black pepper

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

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.

Calories

380

Protein

42g

Carbohydrates

46g

Fiber

Sugars

Fat

Cholesterol

65mg