Tarragon Chicken Linguine

6 oz dried linguine or fettuccine
2 cups broccoli florets
1/2 cup chicken broth
2 tsp cornstarch
1/4 tsp lemon-pepper seasoning or ground black pepper
3 skinless, boneless chicken breast cut into bite size strips
2 tsp olive oil
1 tbs fresh tarragon or dill or 1/2 tsp dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes, drain. Keep warm.
2. Combine broth, cornstarch, and seasonings; set aside.
3. In a large skillet, cook chicken in hot oil for 4 minutes or until no longer pink.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.
courtesy: www.diabeticlivingonline.com