6 oz dry linguine pasta
2 cups broccoli florets
2 tsp cornstarch
1/2 cup reduced-sodium chicken broth
1/4 tsp lemon-pepper
3 skinless, boneless chicken breast halves, (12 oz total),
cut into bite-size strips
1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
2. Combine broth, cornstarch and seasoning; set aside.
3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Cook for 2 minutes.
Serve over pasta.
Yield: 4 Servings
Serving Size: 1-1/2 cups per serving.
Weight Watchers PointsPlus = 7 Per Serving
Calories: 293, Cholesterol: 49mg, Carbohydrates: 36g, Fat: 4g, Fiber: 2g, Protein: 27g
WW Plus = 7