Tarragon Turkey Linguine

ounces dried linguine

cups broccoli florets

cup reduced-sodium chicken broth

teaspoons cornstarch

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 ⅓ cup liquid. 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.