Total Time
40 Minutes
Serving Size
4 Servings
8
ounces dried linguine
2
cups broccoli florets
1/2
cup reduced-sodium chicken broth
2
teaspoons cornstarch
1/4
teaspoon freshly ground black pepper
1
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
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.
Calories
380
Protein
42g
Carbohydrates
46g
Fiber
3g
Sugars
2g
Fat
3g
Cholesterol
65mg
Sodium
150mg
Saturated Fat
1g