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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 often.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.
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|Serving Size: 1 Serving (829g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 69 (6%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 205.3mg||63 %|
|Sodium 577.8mg||20 %|
|Potassium 1959.2mg||52 %|
|Total Carbohydrate 142g||42 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 131.8g|
|Protein 110.7g||158 %|
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Calories per serving: 1101
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