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    You are in: Home / Recipes / Tarragon Chicken Linguine Recipe
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    Tarragon Chicken Linguine

    Average Rating:

    4 Total Reviews

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    • on November 13, 2013

      Lovely weeknight dinner! I used gluten free penne because thats what I had gluten free, but otherwise made as written. Like Karen Elizabeth said, can't go wrong with this. Thanks for another yummy recipe, dear Pam!<br/>Made for the Cookathon in memory of pammyowl, November 2013

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    • on November 13, 2013

      Can't go wrong with this, simple and delicious! I used dried dill very successfully, and I used penne, mostly becuase I like it :) and thought it would go well with this dish, which it did. Lovely recipe, very much enjoyed, made in loving memory of our dear Pammyowl, never forgotten.

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    • on May 15, 2013

      This goes into my A1 Rotation cookbook: it was tasty and easy, different from my usual choices. Thanks for revising the recipe to call for 1" chunks of chicken (my photo shows 2" cubes). My local store did not have fresh tarragon or dill, so I used 1/2 teaspoon dried tarragon, and the dish was delicious. For us, I doubled the amount of broccoli, and the 2 of us devoured the rest of the ingredients with no difficulty, and had dessert. Made for Please Review My Recipe tag game.

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    • on January 09, 2013

      Made this with dill because I didn't have taggagon. I also doubled the amount of broth to make a little more sauce; iti didn't make a sauce, but it made it a little more coated. I boiled the broccoli in a separate pot since I am the only one who eats it. Topped with sliced green onions and it was a light and healthy meal. Made for Football Pool 2012-13 Win.

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    Nutritional Facts for Tarragon Chicken Linguine

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.9
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.0 g
    Cholesterol 56.6 mg
    Sodium 133.7 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 1.5 g
    Sugars 1.2 g
    Protein 26.9 g

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